Course : Seafoods
Serves: 2
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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 / Directions:

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.

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