Shellfish: Scallops Basil by Recipe Cottage

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	Scallops Basil

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