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.
A stunning starter that would grace any dinner table. The Scallops Basil St. Jacques are gently poached in the wine giving them amazing flavour.
Servings 4 people
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.
- 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: 531kcal | Carbohydrates: 11g | Protein: 56g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 163mg | Sodium: 695mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g