Scallops in Pesto Cream

Ingredients

1 TB Smart Balance Spread

1 clove garlic -- minced

1 small onion -- diced

1/4 cup dry white wine

1/2 chicken stock

1 TB fresh basil -- minced

1 pound large scallops

1/3 cup fat-free half and half

Instructions

Melt the Smart Balance in a large skillet over medium heat. Add the garlic and onion and cook about 5 minutes, until the onion is translucent. Stir in the wine, stock, and basil. Add the scallops and simmer for 5 minutes, or until they are no longer opaque.

Using a slotted spoon, remove the scallops from the pan and keep warm. Add the half-and-half to the poaching liquid and bring the sauce to a boil. Simmer rapidly for about 10 minutes, or until the sauce is the consistency of heavy cream. Strain the sauce through a sieve.

Combine the sauce and scallops and toss to coat.

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