Lemon and Basil Scallops | RICARDO

Ingredients

• 1 cup (250 ml) 35% cooking cream
• 1/4 cup (60 ml) chicken broth
• 1 lemon, zest finely grated
• 1 tsp (5 ml) lemon juice
• 1/4 cup (60 ml) olive oil
• 1/4 cup (10 g) fresh basil leaves, chopped (see note)
• 1/2 tsp (2.5 ml) lemon juice
• 1/3 cup (75 g) butter
• 6 carrots, cut into julienne
• 1 leek, cut into julienne
• 20 large scallops, trimmed
• 2 tbsp (30 ml) olive oil