Scallops In Creamy Pesto

Instructions

1. 1

   Melt butter in a large skillet over medium heat. Add garlic and onion. Cook about 5 minutes until onion is translucent.

2. 2

   Stir in wine, stock, and basil. Add scallops and simmer for 5 minutes, or until no longer opaque.

3. 3

   Using a slotted spoon, remove scallops from the pan and keep warm.

4. 4

   Add half-and-half to the poaching liquid and bring the sauce to a boil.

5. 5

   Simmer rapidly for about 10 minutes, or until the sauce has the consistency of heavy cream. Strain through a sieve.

6. 6

   Combine sauce with scallops, toss to coat, and serve over pasta or rice.