Scallops In Rosemary Cream Sauce

• 1 lb scallops
• 3 shallots
• 1 cup dry white whine
• 2-3 sprigs rosemary
• 1-1/4 cups heavy cream
• 2 tablespoons creme fraiche
• salt and pepper
• lemon juice

1. Put the shallots in a saucepan with the whine, rosemary and scallop trimmings, boil for two minutes. Add water to cover and simmer for 20 minutes. Strain through a fine sieve into a clean pan, pressing well to extract all the flavors. Reduce by half. then add both creams, season with salt and pepper, and reduce for 4 minutes to a rich sauce consistency.
2. Slice the scallops in half (if large) and drop them into the sauce. Simmer gently for 1 minuts, but do not boil. Using a slotted spoon, remove the scallops and arrange on warm plates.
3. Bring the sauze back to boil, whik a few drops of lemon juice, and pour over the scallops. Garnish with blanched baby new season onions, turned carrots, and lightly sauteed button mushrooms.

shallots, white whine, rosemary, heavy cream, creme fraiche, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/scallops-in-rosemary-cream-sauce-1225306 (may not work)