SEA SCALLOPS WITH BEURRE BLANC AND RASPBERRY SAUCE

Serves 3

2 pounds large sea scallops ½ cup dry white wine ½ cup heavy cream 2 ounces butter Pinch of salt and white pepper 2 bay leaves Raspberry sauce (can be store bought)

In a sauté pan, cook the wine and bay leaves until reduced by about half. Add the heavy cream and a pinch of salt and pepper and simmer for 5 minutes on low. Cut the butter in small pieces, about a quarter ounce each. Take the sauce off the stove and whisk in the butter one lump at a time; the sauce will thicken. Save at room temperature.

Remove the hard side muscle of the scallops and in a hot sauté pan, with a little bit of butter, cook quickly on both sides. Do not overcook. Ladle the sauce onto your plate and arrange the scallops on the sauce. Garnish with some raspberry sauce or fresh raspberry purée and serve with your favorite side; quinoa, rice or even mashed potatoes (do not serve the bay leaves). MONKEY BAR STEAK & SEAFOOD 1428 Lafayette St., Cape Coral; 239-549-8800, monkeybarandsteakhouse.com