Scallops in Basil Butter Sauce

Name: Scallops in Basil Butter Sauce
Yield: Serves 4
Ingredients: 20-24 scallops; Salt and freshly ground white pepper; 300 ml/½ pint fish stock; Salt and freshly ground white pepper; 12 fresh basil leaves, shredded; 25 ml/1 fl oz dry sherry; 4 small scallop-shaped pastry shells (optional); 150 g/5 oz cold unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This dish is a particular favourite of mine – the fresh basil sauce really complements the delicate flavour of the scallops. It is also very simple and easy to prepare and requires very little cooking.

Ingredients

20-24 scallops
Salt and freshly ground white pepper
300 ml/½ pint

Fish course
Pescatarian
Gluten-free

Method

Shell, trim and wash the scallops, then dry well. Season and poach them gently in the fish stock and sherry for 2-3 minutes. Do not allow the liquid to boil as the scallops will overcook and become dry very quickly. When they are cooked, cover and keep warm.

To make the sauce, reduce the liquor to a quarter of its original volume and add the basil leaves. Bring the sauc