kilikini wrote:
> ravenlynne wrote:
>> cybercat wrote:
>>> "ravenlynne" > wrote in message
>>> ...
>>>> Someone here, and I forget who...my apologies...posted a recipe for
>>>> Scallops in Basil Cream sauce. I made that tonight along with oven
>>>> roasted potatoes and salad. They were wonderful. Thank you!
>>>> Stand up and take credit!
>>>>
>>> Oooo, yum, I want this one. Sea scallops, I guess?
>>>
>>>
>>
>> I used bay scallops as that's all there was, but the recipe calls for
>> either.
>>
>> Scallops in Basil Cream Sauce:
>>
>> 4 Tbs. butter
>> 3/4 c. minced onion
>> 2-3 cloves minced garlic
>> 2 lb. bay scallops or 1 lb. sea scallops
>> 1/2 c. dry white wine
>> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
>> 1/2 c. heavy cream or half & half
>> salt & pepper to taste
>>
>> Heat butter in a medium sized skillet; add minced onion and garlic.
>> Saute until tender. Raise the heat slightly and add the scallops.
>> Saute about 2 minutes. Add wine and continue cooking 2 more
>> minutes. Remove scallops and set aside. Stir in chopped basil
>> leaves and the cream or half & half. Increase the heat slightly to
>> thicken and reduce the sauce. Season with salt and pepper to
>> taste. Remove from heat; add scallops to the sauce and stir to
>> heat through. Remove to a bowl and keep warm.
>
> Thanks for posting the recipe! This is one I want to try sometime.
>
> kili

Me tooting my own horn... that's one I re-created after having it in a
restaurant one night. Art Pieroni's restaurant shut down back in the 1980's
but that was one of the dishes I had there, long time ago.

Jill