Servings |
People
|
Ingredients
- 14 pcs Coleson’s Catch Scallops thawed
- 6 Ripe Figs quartered lengthwise
- 1 Red Onion halved and sliced
- Oil splash
- ½ c Port Wine
- ½ c Chicken Stock
- ¼ c Heavy Cream
- 2 Tbsp Butter
- Salt and Pepper to taste
Ingredients
|
|
Instructions
- Toss figs and onion with oil and bake on a sheet pan until golden.
- De-glaze pan with port and put in a saucepan with broth.
- Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
- Adjust seasonings.
- Simmer until scallops are warmed through.
- Serve with a side salad.