Recipe Details

Summary

Name: Scallops In Creamy Pesto

Category: Italian

1 tbl. unsalted butter

1 clove of garlic − minced

1 small onion−diced

1/4 cup dry white wine

1/2 cup fish or chicken stock

1 tbl. fresh basil− minced

1 lb. large scallops

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. Stir in the

wine, stock, and basil; 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.