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Scallops Basil St. Jacques


2 lbs sea scallops
2 cups dry white wine
3 Tbs butter
4 shallots, peeled and finely chopped
1 cup sliced mushrooms
2 Tbs all-purpose flour
1/4 cup heavy cream
Salt and white pepper to taste
1/2 cup thinly sliced fresh basil leaves

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 saute 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. Serve garnished with chopped fresh basil. Serves 4 to 6.

Yield: 4 to 6 Servings

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