SCALLOPS WITH APPLE-CURRY SAUCE

Scallops with Apple-Curry Sauce image

Yield Makes 4 First-Course Servings

Number Of Ingredients 14

5 tablespoons butter
1 small Granny Smith apple, peeled, cored, chopped
1/2 onion, chopped
1 tablespoon all purpose flour
1 teaspoon curry powder
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup chicken stock or canned low-salt broth
1 1/2 cups chopped tomatoes
1/2 teaspoon sugar
1 large garlic clove, chopped
1 teaspoon chopped fresh basil or 1/2 teaspoon dried
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
12 large fresh sea scallops

Steps:

Melt 1 tablespoon butter in medium saucepan over medium heat. Add chopped apple and onion to pan; sauté until onion is soft and translucent, about 5 minutes. Add flour and curry powder; stir 1 minute. Add wine, cream and stock; stir until mixture thickens to sauce consistency, about 3 minutes. Stir in tomatoes and sugar. Season with salt and pepper.
Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in garlic, basil and rosemary. Remove from heat. Brush scallops with melted herb butter. Grill or broil scallops until opaque in center, about 3 minutes per side.
Divide scallops among 4 plates. Spoon sauce over scallops and serve.