*  Exported from  MasterCook II  *

                         SCALLOPS IN BASIL SAUCE

Recipe By     : ``Pacific Northwest Flavors"
Serving Size  : 2    Preparation Time :0:00
Categories    : Asian                            Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    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      tablespoon    fresh basil -- minced (or 2 tsp dried)
   1      teaspoon      light brown sugar
   1      pound         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 o f
heavy cream. Strain the sauce through a sieve. Combine the sauce and
scallops and toss to coat. 

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NOTES : Adapted from ``Pacific Northwest Flavors: 150 Recipes from the
Region's Farmland, Coastline, Mountains & Cities,'' by Michael Skott with
Lori McKean (Clarkson Potter).  6/21/95 , San Francisco Chronicle