Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1 14 oz. College Inn^® Chicken Broth with Roasted Garlic
• 1 Tbsp. olive oil
• 1 tsp. garlic minced
• 1/2 cups onions diced
• 1 lbs. scallops
• 1/4 cups white wine
• 1/4 cups bacon (cooked) diced
• 1/4 cups heavy cream
• 1 scallion sliced thin
• 1 Tbsp. cornstarch (optional)
• 1 Tbsp. water (optional)

Directions

In a medium size skillet over medium-high heat, heat oil; add garlic and onions and sauté 1 minute. Add scallops and sauté 2 minutes. Remove and set aside. Pour half of broth and the wine into the skillet and bring to a boil, simmer until reduced, about 10 minutes. Add in remaining broth, bacon and cream, bring to a boil and cook until thickened, 10 minutes longer. Garnish with scallions.

Variation: Optional: In a small bowl mix cornstarch and water thoroughly and add to skillet for additional thickening, if desired. Garnish with scallions.

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