Scallops With Gorgonzola And Cream - cooking recipe

Ingredients

1 1/2 lb. dry sea scallops
1/2 c. dry white wine
1/4 lb. unsalted butter
1/2 c. heavy cream
1 bunch scallions, chopped
1/2 c. Gorgonzola cheese, crumbled

Preparation

In a large saucepan, saute the scallions and scallops over medium-high heat until scallops are lightly browned, about 8 to 10 minutes.
Add the wine and continue cooking until the wine has been reduced to a syrup.
Stir in the heavy cream and reduce by 1/3, then add the Gorgonzola and stir constantly until a creamy sauce consistency is achieved.
Serve immediately over linguini. Serves 4.