Scallops in Raspberry Cream Sauce

4 large sea scallops (10 to a pound)

½l pint heavy cream

1-2 half-pints raspberries, divided

Salt

White pepper

2 tablespoons olive oil

2 tablespoons butter

Flour

Place one-third of raspberries from one half-pint package into microwaveable bowl. Place remaining berries in refrigerator. Microwave berries on high for 30-45 seconds or until very soft. Whisk into a puree.

Pour the cream into a heavy sauce pan and stir in pureed raspberries. Heat to a simmer and reduce until sauce coats the back of a spoon, about 7 to 8 minutes (see note).

Strain sauce to remove seeds. Season lightly with salt and pepper. Keep on low heat.

Pat scallops dry with paper towels. Lightly season with salt and pepper. Dust top and bottom of each with flour. In a sauté pan heat the butter and olive oil; saute scallops until nicely browned on both sides, about 3 minutes on the first side and 1 minute on the other side.

Remove raspberries from refrigerator. Heat soup bowls.

To serve: Spoon sauce into individual serving bowls; place scallop in center. Garnish with cold raspberries. Serve immediately.

Serves four.

Cook's note: To thicken sauce faster, blend 1 teaspoon cornstarch with 2 teaspoons of the heavy cream, add rest of cream in pan and heat, stirring constantly, until thickened.