Sautéed Scallops with Red Wine and Basil

Name: Sautéed Scallops with Red Wine and Basil (Sauté de coquilles Saint-Jacques au pinot rouge et au basilic)
Yield: For four people
Cuisine: French
Ingredients: 24 scallops; 200 g (7 oz) butter; 3 shallots, finely chopped; 150 ml (5 fl. oz) red wine; 4 very ripe tomatoes, skinned, deseeded and diced; 1 teaspoon basil, chopped; 2 teaspoons parsley, chopped; 2-3 tablespoons double cream; salt, freshly ground pepper; salt, freshly ground pepper

Sauté de coquilles Saint-Jacques au pinot rouge et au basilic

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

24 scallops
200 g (7 oz) butter
3<

Europe
France
Fish course
Pescatarian
Gluten-free
Autumn

Method

Preparing the scallops

Open the scallops and detach them from their shells with a spoon. Wash them well in cold water and dry them. Cut them in half horizontally if they are very large.

Cooking the scallops

Heat half the butter in a large frying pan and put in the scallops. When they have browned a littl