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Ginger Sauce

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This recipe goes with: SCALLOPS IN PHYLLO PURSE WITH CREAMY GINGER SAUCE

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• 1 small onion, minced(about 1/2 cup)
• 1 tbsp butter
• 1/2 cup white wine
• 1 cup heavy cream
• 1 cup fish stock or clam juice
• Bouquet garni(parsley, celery, bay leaf, and thyme)
• 3 tbsp minced fresh ginger

For Sauce:

In medium saucepan, saute onion with butter until wilted.

Add wine, bouquet garni, ginger and let bubble for a few minutes.

Add cream, stock and reduce by two thirds. Strain, adjust seasonings and serve with purses.