Name: Scallops in Basil Sauce
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 tsp dried); 1 tsp light brown sugar; 1 pound large scallops, rinsed, drained; 1/3 cup half-and-half

Scallops in Basil Sauce

1 Comment

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 tsp dried)
1 tsp light brown sugar
1 pound large scallops, rinsed, drained
1/3 cup half-and-half

Instructions

Yield: 2 servings. 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 of heavy cream. Strain the sauce through a sieve. Combine the sauce and scallops and toss to coat.

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Ruthep

May 23, 2017

Fresh basil really shouldn't be cooked so long and on high heat. Dried works fine this way, but fresh doesn't hold up too well. I would use dried for the cooking and throw a little bit of fresh in at the end of cooking down the sauce. This is a great way to fix scallops.