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Scallops Basil St Jacques
A stunning starter that would grace any dinner table. The Scallops Basil St. Jacques are gently poached in the wine giving them amazing flavour.
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Course:
Starter
Cuisine:
French
Keyword:
Alcohol, Cheese, Dairy, Seafood, Vegetables
Cook Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
people
Calories:
531
kcal
Cook Mode
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Ingredients
Metric
Imperial
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.
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.
Notes
The smell of these brings back memories of holidays in France. They are simple to cook and a big hit at dinner parties.
Nutrition
Calories:
531
kcal
|
Carbohydrates:
11
g
|
Protein:
56
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
163
mg
|
Sodium:
695
mg
|
Potassium:
326
mg
|
Fiber:
1
g
|
Sugar:
2
g