Scallops In Basil Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: 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 tbsp: Fresh basil, minced (or 2
ts Dri,
1 tsp: Light brown sugar,
1 lbs: Large scallops, rinsed,
Drained,
1/3 cup: Half-and-half,
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.
Recipe By : ``Pacific Northwest Flavors"
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37
~0500
Source from luhu.jp
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"
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37
~0500
Source from luhu.jp
Tags
Seafood