Scallops and Basil
Source of Recipe
A friend
List of Ingredients
2 lbs (450 g) sea scallops
2 cups (500 ml) dry white wine
3 Tbs (45 ml) butter
4 shallots, peeled and finely chopped
1 cup (250 ml) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1/4 cup (60 ml) heavy cream
Salt and white pepper to taste
1/2 cup (125 ml) thinly sliced fresh basil leaves
Recipe
Poach the scallops in the wine over moderate heat for 3 minutes.
Drain and reserve the liquid. Melt the butter in a saucepan over moderate heat and saute the shallots and mushrooms until tender, about 5 minutes. Add the flour and stir to blend well.
Add the reserved poaching liquid, cream, salt, and white pepper. Heat but do not boil, stirring frequently, until thickened. Add the scallops and stir gently. Heat just until the scallops are heated through, about 2 minutes. Serve garnished with chopped fresh basil.
Serves 4 to 6.
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