Husband BB and I love scallops.  I usually keep a bag of the tasty gems in the freezer.  This sauce is delicious, perfect to serve with the scallops over rice.  It’s another recipe in my collection clipped from a magazine and requested by a reader who had enjoyed it at the Alderbrook Resort in Union, Washington.  Recipe serves four as a first course, two for a hearty main course.scallops13 tablespoons butter

1 small Granny Smith Apple, peeled, cored and chopped

1/2 onion, chopped

1 tablespoon all purpose flour

1 teaspoon or more curry powder

1/2 cup dry white wine

1/2 cup whipping cream

1/2 cup chicken stock

1 1/2 cups chopped tomatoes

1/2 teaspoon sugar

1 large clove garlic, chopped

1 teaspoon chopped, fresh basil or 1/2 teaspoon dried

1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

12 large scallops

Melt one tablespoon butter in medium saucepan over medium heat.  Add chopped apple and onion to pan.  Saute until onion is soft and translucent, about five minutes.  Add flour and curry pwder, stir one minute.  Add wine, cream and stock, stir until mixture thickens to sauce consistency, about three minutes.  Stir in tomatoes and sugar. Season with salt and pepper.

Scallops can be grilled or broiled.  Melt remaining four tablespoons butter in small saucepan over medium heat.  Stir in garlic, basil and rosemary.  Remove from heat.  Brush scallops with melted herb butter.  Grill or broil until opaque in center, about three minutes per side.   Spoon sauce over scallops and serve.

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