Scallop with wine sauce

Name: Scallop with wine sauce
Yield: 6
Ingredients: 700 g of scallops; 1 cup white dry wine (240 ml); 1 small onion (50 g) finely chopped; 1 bay leaf; 1/2 teaspoon dried thyme or 1 sprig of fresh thyme; 1 nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup heavy cream (240 ml)

1
700 g of scallops
2
1 cup white dry wine (240 ml)
3
1 small onion (50 g) finely chopped
4
1 bay leaf
5
1/2 teaspoon dried thyme or 1 sprig of fresh thyme
6
1 nutmeg
7
1/2 teaspoon salt
8
1/4 teaspoon black pepper
9
1 cup heavy cream (240 ml)

Ingredients

1
700 g of scallops
2
1 cup white dry wine (240 ml)
3
1 small onion (50 g) finely chopped
4
1 bay leaf
5
1/2 teaspoon dried thyme or 1 sprig of fresh thyme
6
1 nutmeg
7
1/2 teaspoon salt
8
1/4 teaspoon black pepper
9
1 cup heavy cream (240 ml)

Directions

1
In a medium saucepan, combine all the ingredients except for the heavy cream and simmer over low heat, stirring occasionally with a wooden spoon (about 5 minutes)
2
Strain the mixture through a sieve and reserve the scallops in a bowl
3
Return the broth to the saucepan and add the heavy cream
4
Simmer over low heat until it thickens (about 20 minutes)
5
Add the reserved scallops and let them warm up
6
Transfer to a serving dish and serve immediately
7
275 calories per serving