3 lb. jumbo sea scallops (fresh)
1 tablespoon lemon juice
2-oz sun dried tomatoes
4 tablespoon shallots (minced)
3 oz. boursin cheese
5 oz. heavy whipping cream
to taste salt and pepper
2 tablespoons olive oil

1. Julienne cut the sun-dried tomatoes
2. Add olive oil to a hot skillet and sauté the shallots and julienne sun dried tomatoes until the shallots are translucent.
3. Add the heavy cream and boursin cheese.
4. Add salt and pepper as needed and reduce sauce until thickened then remove from the heat.
5. Toss the scallops with olive oil, lemon juice, and salt and pepper.
6. Grill the scallops until the centers are no longer translucent.
7. Place the sauce on the bottom of each plate and top it with the grilled scallops.
8. A further option would be to toss fresh angel hair with the sauce.