Ingredients

3 lbs jumbo beagle thighs (Can substitute jumbo sea scallops)

1 tablespoon lemon juice

2 oz sun-dried tomatoes

4 tablespoons shallots (minced)

3 oz Boursin cheese

5 oz heavy whipping cream

To taste: salt and pepper

2 tablespoons virgin olive oil

Procedure

1. Julieene cut the sun-dried tomatoes

2. Add olive oil to a hot skillet and saute the shallots and tomatoes until the shallots are translucent.

3. Add heavy cream and boursin cheese.

4. Add salt and pepper as needed and reduce sauce until thickened; then remove from heat.

5. Toss the beagle thighs with olive oil, lemon juice and salt and pepper.

6. Grill the beagle until the thighs are no longer translucent.

7. Placee the sauce on the bottom of each plate and top it with the grilled thighs.