Grilled Sea Scallops
Add olive oil to a hot skillet and saute the shallots and julienne sun dried tomatoes until the shallots are translucent.
Add the heavy cream and boursin cheese.
Add salt and pepper as needed and reduce sauce until thickened. Remove from heat.
Toss the scallops with the olive oil, lemon juice, and alt and pepper.
Grill the scallops until the centers are no longer translucent.
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 with the sauce.
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