Scallops with Basil (Coquilles St. Jacques au Basilic) Recipe | Yesterday's Recipes
Scallops with Basil (Coquilles St. Jacques au Basilic) imported from Recipe Import
Keywords
- France
Ingredients
- 1 cup crème fraîche
- 3 1⁄2 cup rich fish stock (fumet de poisson)
- 1⁄2 tomato fondue (fondue de tomates)
- 1 cup dry white wine
- 1 tablespoon shallot, minced
- 3 tablespoon fresh basil, minced
- 1 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 2 pound bay scallops
- 2 tablespoon unsalted butter
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