How to make it

  • For the sauce:
  • Boil the wine, chopped onion, and lemon juice, in a heavy medium saucepan over high heat until mixture is significantly reduced (2 tablespoons) stirring occasionally, about 12 minutes. Add the thyme and basil about halfway, so 6 minutes in.
  • Reduce heat to low and add the cream, whisking well.
  • Whisk in 3 tablespoons of butter 1 piece at a time over low heat, then raise heat and whisk in the rest of the butter.
  • Serve immediately or keep warm until ready, but it won't last long.
  • For the scallops:
  • Season the scallops on both sides with salt and white pepper.
  • Heat olive oil to medium high in a large skillet, add the scallops and cook until golden on both sides, about 3 minutes per side.
  • Serve the scallops immediately over pasta or fresh greens, spooning the sauce liberally over the top.
  • * The recipe called for shallots originally, but somehow the shallots never made it to my grocery bag, although they did make it onto the receipt. :/ Anyhow, I used a small amount of finely minced onion instead.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Sounds elegant and delicious!
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    " It was excellent "
    txbackyardcook ate it and said...
    AWESOME post!
    Was this review helpful? Yes Flag

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