Scallops Basil St. Jacques

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Scallops Basil St. Jacques
Scallops St Jacques
Votes: 1
Rating: 5
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Course Starter
Cuisine French
Difficulty Easy
Servings
Ingredients
Course Starter
Cuisine French
Difficulty Easy
Servings
Ingredients
Scallops St Jacques
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Poach the scallops in the wine over moderate heat for 3 minutes.
  2. Drain and reserve the liquid.
  3. Melt the butter in a saucepan over moderate heat and sauté the shallots and mushrooms until tender, about 5 minutes.
  4. Add the flour and stir to blend well.
  5. Add the reserved poaching liquid, cream, salt, and white pepper.
  6. Heat but do not boil, stirring frequently, until thickened.
  7. Add the scallops and stir gently.
  8. Heat just until the scallops are heated through, about 2 minutes.
  9. Serve garnished with chopped fresh basil.
Recipe Notes

The smell of these brings back memories of holidays in France. They are simple to cook and a big hit at dinner parties.

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Post Author: Susan H

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