Scallops in creamy pesto

Ingredients:

1 tbl. unsalted butter
1 clove of garlic, minced
1 small onion, diced
1/4 cup dry white wine
1/2 cup fish or chicken stock
1 tbl. fresh basil, minced
1 lb. large scallops
1/3 cup half-and-half

Preparation:

Melt the butter in a large skillet over medium heat.
Add the garlic and onion and cook about 5 minutes, until the onion is translucent.
Stir in the wine, stock and basil. Add the scallops and simmer for 5 minutes, or until they are no longer opaque.
Using a slotted spoon, remove the scallops from the pan and keep warm.
Add the half-and-half to the poaching liquid and bring the sauce to a boil.
Simmer rapidly for about 10 minutes or until the sauce is the consistency of heavy cream.
Strain the sauce through a sieve. Combine the sauce and scallops and toss to coat.