Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Unsalted butter
1 Clove garlic -- minced
1/4 c Onion -- diced
1/4 c Dry white wine
1/2 c Fish or chicken stock
1 tb Fresh basil -- minced (or 2
ts Dri
1 ts Light brown sugar
1 lb Large scallops -- rinsed,
Drained
1/3 c 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.

Recipe By : ``Pacific Northwest Flavors"

From: Dscollin#aol.Com Date: Sun, 19 Feb 1995 22:05:37
~0500

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