Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.

Ingredients Edit

Directions Edit

  1. Julienne the sun dried tomatoes.
  2. Add olive oil to a hot skillet and saute the shallots and tomatoes until shallots are translucent.
  3. Add heavy cream and Boursin cheese then stir in salt and pepper and reduce sauce until thickened.
  4. Remove from heat.
  5. Toss scallops with olive oil, lemon juice, salt, and pepper.
  6. Grill scallops until centers are no longer translucent.
  7. Place sauce on the bottom of each plate and top it with grilled scallops.

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