Recipe By : ``Pacific Northwest Flavors"
Serving Size : 2 Preparation Time :0:00
Categories : Asian Seafood
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 dried)
1 teaspoon light brown sugar
1 pound large scallops -- rinsed, drained
1/3 cup half-and-half
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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NOTES : Adapted from ``Pacific Northwest Flavors: 150 Recipes from the
Region's Farmland, Coastline, Mountains & Cities,'' by Michael Skott with
Lori McKean (Clarkson Potter). 6/21/95 , San Francisco Chronicle
