Recipe 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
Recipe method
- 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.
Other italian recipes:
Scallops in creamy pesto recipe
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