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Julho 31, 2010 | Visitas: 3
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Scallops In Creamy Pesto

  • 1 tbl. unsalted butter
  • 1 clove of garlic − minced
  • 1 small onion−diced
  • ¼ cup dry white wine
  • ½ cup fish or chicken stock
  • 1 tbl. fresh basil− minced
  • 1 lb. large scallops
  • ⅓ cup half−and−half

  1. Melt the butter in a large skillet over medium heat. Add the garlic and
  2. onion and cook about 5 minutes, until the onion is translucent. Stir in the
  3. wine, stock, and basil; add the scallops and simmer for 5 minutes, or until
  4. they are no longer opaque. Using a slotted spoon, remove the scallops from
  5. the pan and keep warm. Add the half−and−half to the poaching liquid and
  6. bring the sauce to a boil. Simmer rapidly for about 10 minutes, or until the
  7. sauce is the consistency of heavy cream. Strain the sauce through a sieve.
  8. Combine the sauce and scallops and toss to coat.


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