Scallops In Creamy Pesto

Just 4 u

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.