Scallops In Rosemary Cream Sauce

1. 1

   Put the shallots in a saucepan with the whine, rosemary and scallop trimmings, boil for two minutes. Add water to cover and simmer for 20 minutes. Strain through a fine sieve into a clean pan, pressing well to extract all the flavors. Reduce by half. then add both creams, season with salt and pepper, and reduce for 4 minutes to a rich sauce consistency.

2. 2

   Slice the scallops in half (if large) and drop them into the sauce. Simmer gently for 1 minuts, but do not boil. Using a slotted spoon, remove the scallops and arrange on warm plates.

3. 3

   Bring the sauze back to boil, whik a few drops of lemon juice, and pour over the scallops. Garnish with blanched baby new season onions, turned carrots, and lightly sauteed button mushrooms.

* Per serving · 4 servings · Values may vary.