Scallops with Tomatoes and Basil

Name: Scallops with Tomatoes and Basil (Coquilles St-Jacques aux tomates et basilic)
Cuisine: Swiss
Ingredients: 16 large scallops in their shells; 15 ml (1 tbsp) finely chopped shallots; 300 ml (½ pt) fish stock; a pinch of saffron strands; 200 g (1 oz) fromage blanc; 3 large tomatoes, skinned, seeded and diced; 15 ml (1 tbsp) basil, cut into very fine julienne strips; salt and freshly ground pepper; salt and freshly ground pepper; 8 basil leaves to garnish

Coquilles St-Jacques aux tomates et basilic

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

16 large scallops in their shells
15 ml (1 tbsp) finely chopped shallots

Europe
France
Switzerland
Fish course
Gluten-free
Pescatarian

Method

Open the scallops with a sharp knife and lay on a warm hot-plate (or in a hot pan) for a few minutes until they open completely. Remove the scallops and coral with a soup spoon. Carefully separate die scallops from the coral and wash briefly but thoroughly.
Halve the scallops and lay on a cloth to dry.
Sweat the finely chopped shallots in a non-stick pa