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Grilled Sea Scallops In Boursin Cheese Sun Dried Tomato Sauc Recipe

by Global Cookbook

Ingredients

3 lb fresh jumbo sea scallops 1 Tbsp. lemon juice 2 ounce sun-dry tomatoes 4 Tbsp. chopped shallots

3 ounce boursin cheese 5 ounce heavy whipping cream Salt to taste Freshly-grnd black pepper to taste 2 Tbsp. extra virgin olive oil

Directions

1. Julienne the sun-dry tomatoes. Add in extra virgin olive oil to a warm skillet and saute/fry the shallots and julienned sun-dry tomatoes till shallots are translucent/soft. Add in the heavy cream and boursin cheese. Add in salt and pepper as needed and reduce sauce till thickened, then remove from the heat.
2. Toss the scallops with extra virgin olive oil, lemon juice, salt, and pepper. Grill the scallops till the centers are no longer translucent/soft. Place the sauce on the bottom of each plate and top it with the grilled scallops. A further option would be to toss fresh angel hair pasta with the sauce.

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