Creamy Garlic Scallops


  1. 1 ⁄2 tablespoon olive oil
  2. 1 ⁄2 onion, chopped into small dice
  3. 2-3 garlic cloves, minced
  4. 1 ⁄2 lb bay scallops (smaller ones)
  5. 1/4 dry white wine
  6. 3/8 cup half-and-half
  7. 1 green onion, thinly sliced
  8. 1 ⁄2 tablespoon fresh Basil
  9. Steamed rice or pasta


  1. In a skillet, heat oil over medium high heat, and cook the onions and garlic just to soften for about 2 minutes; add the scallops and lightly cook on all sides for about 40 seconds then remove and set aside.

  2. Add wine to skillet and let reduce 1 minute; stir in half and half and let that reduce so that it is a nice sauce consistency.

  3. Return scallops and add green onions, stirring until heated through.

  4. Serve scallops over rice, pouring sauce over all; garnish with Basil

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