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 the dish 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
- 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 sauté 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.
- place under the grill for a few minutes just to give the surface some colour.
- Serve garnished with chopped fresh basil.