Scallops Basil st Jacques are gently poached in wine. These have to be a perfect starter for lovers of seafood. Also the mixture of dry white wine, seafood and heavy cream makes for a perfect combination. However whilst Scallops Basil St Jacques looks impressive, the taste is far better than that. You can serve these on their own with three per person as a starter. Or five as a main course with poached asparagus, leeks and fennel for a gorgeous main course. Another suggestions would be to serve them on a bed of angel hair spaghetti with a little extra sauce poured over it or a simple salad with mild vinaigrette.
Scallops Basil St Jacques is one of those dishes that feels quietly luxurious without being showy. It’s the sort of plate you might expect to be served in a small French bistro, yet it’s surprisingly achievable in a home kitchen with a little care and good ingredients. As a home cook, I find this dish particularly satisfying because it proves that elegance doesn’t have to mean complexity. When treated gently, scallops do most of the work themselves.
This dish feels indulgent without drifting into excess. The dish carries a quiet elegance that suits both special occasions and relaxed home cooking. It looks impressive on the plate, yet the process remains calm and approachable. I enjoy cooking meals like this at home because they reward attention rather than technical skill. Good ingredients and thoughtful timing do most of the work.
Sea scallops sit firmly at the centre of this dish. When you start with quality scallops, their natural sweetness shines through. Their soft texture demands care and restraint. Instead of aggressive heat, gentle poaching brings out their best qualities. A dry white wine adds flavour while keeping the scallops tender and moist. This step sets the tone for the entire dish.
After poaching, I lift the scallops from the pan and set them aside. This pause protects them from overcooking later on. The wine remains behind, infused with delicate seafood notes. That liquid becomes a valuable part of the sauce rather than something poured away. Nothing goes to waste here, and every step builds flavour.
Next, I turn my attention to the saucepan. Butter melts slowly over moderate heat and creates a rich base. Chopped shallots go in first and soften quickly. They release a gentle sweetness without overpowering the dish. Sliced mushrooms follow close behind. Their earthy flavour adds depth and balance. As they cook, the kitchen fills with a warm, comforting aroma.
I allow the shallots and mushrooms to soften fully. Rushing this stage would dull their flavour. Once tender, I stir in a small amount of flour. This creates structure and prepares the pan for the sauce. I pour in the reserved wine gradually while stirring. A splash of cream follows to soften the sharp edges. The sauce thickens slowly and evenly as it warms.
Seasoning remains simple and deliberate. Salt sharpens the flavours already present. White pepper adds warmth without dominating the dish. The sauce develops a smooth, velvety texture that coats the back of a spoon. It tastes rich but never heavy. That balance matters when working with scallops.
I return the scallops to the pan once the sauce reaches the right consistency. I fold them through gently to protect their shape. They need very little time to warm through. A heavy hand here would undo all the careful preparation. Gentle heat preserves their tenderness and flavour.
To finish, I slide the dish under the grill for a short burst of heat. This step adds a light golden colour to the surface. It also improves presentation without altering the texture underneath. The dish takes on the familiar look of a classic St Jacques. A few minutes is all it needs.
Fresh basil completes the dish just before serving. I slice it thinly and scatter it over the top. The basil brings freshness and aroma. Its light peppery note cuts through the cream beautifully. It also adds a bright green contrast that lifts the final presentation.
I like to serve Scallops Basil St Jacques with simple sides. Lightly cooked vegetables work well. Soft rice or new potatoes absorb the sauce nicely. Crusty bread also earns its place at the table. The sauce deserves attention, and no one wants to leave it behind.
This dish suits entertaining perfectly. It feels special without causing stress in the kitchen. You can prepare it with confidence and plate it calmly. Guests often assume it requires advanced skills. In truth, patience and care matter far more.
For me, this dish reflects the heart of good home cooking. Classic techniques still have real value. When you respect the ingredients and control the heat, the results speak clearly. Scallops Basil St Jacques delivers comfort, refinement, and satisfaction in equal measure. It remains a dish I return to whenever I want something quietly impressive.
Scallops Basil St Jacques
Ingredients
- 2 lbs sea scallops 450 g
- 2 cups dry white wine 500 ml
- 3 tbsp butter 45 ml
- 4 large shallots peeled chopped
- 1 cup mushrooms 250 ml sliced
- 2 tbs flour 30 ml, all purpose
- 1/4 cup heavy cream 60 ml
- 1/2 cup basil 125 ml thinly sliced fresh
- 1 pinch Salt to taste
- 1 pinch White Pepper to taste
Instructions
- Poach the scallops in the wine over moderate heat for 3 minutes.2 lbs sea scallops, 2 cups dry white wine
- Drain and reserve the liquid.
- Melt the butter in a saucepan over moderate heat and sauté the shallots and mushrooms until tender, about 5 minutes.3 tbsp butter, 4 large shallots, 1 cup mushrooms
- Add the flour and stir to blend well.2 tbs flour
- Add the reserved poaching liquid, cream, salt, and white pepper.1/4 cup heavy cream, 1 pinch Salt, 1 pinch 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.
- place under the grill for a few minutes just to give the surface some colour.
- Serve garnished with chopped fresh basil.1/2 cup basil