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 but not browned.
Stir in the wine, stock, basil and sugar, then 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 o f heavy cream. Strain the sauce through a sieve.
Combine the sauce and scallops and toss to coat.
Recipe By: ``Pacific Northwest Flavors" |
