Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    unsalted butter
   1      clove         garlic -- minced
     1/4  cup           onion -- diced
     1/4  cup           dry white wine
     1/2  cup           fish or chicken stock
   1      tablespoon    fresh basil -- minced (or 2 tsp dri
   1      teaspoon      light brown sugar
   1      pound         large scallops -- rinsed, drained
     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 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.