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Lemon and Basil Scallops
Lemon and Basil Scallops
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Lemon and Basil Scallops

Preparation
30 MIN
Cooking
20 MIN
Servings
4
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Ingredients

Lemon cream

Basil Oil

Vegetable Julienne

Scallops

Preparation

Lemon Cream

  1. In a pot, combine all of the ingredients. Cook over medium heat for 15 minutes or until reduced by half. Season with salt and pepper. Keep warm.

Basil Oil

  1. In a bowl, whisk together all of the ingredients. Set aside. 


Vegetable Julienne

  1. In a skillet over medium heat, melt 3 tbsp of the butter. Add the vegetables and cook for 6 minutes or until tender. Season with salt and pepper. Keep warm. 


Scallops

  1. With the rack in the middle position, preheat the oven to 375°F (190°C).
  2. In a skillet over high heat, heat 1 tbsp of the remaining butter and 1 tbsp (15 ml) of the olive oil. Sear half of the scallops at a time for 1 minute on each side. Season with salt and pepper. Set aside on a baking sheet. Repeat with the remaining butter, oil and scallops. Place the baking sheet in the oven and cook for 2 minutes.
  3. Arrange the vegetables in the centre of four plates and place the scallops around them. Cover the scallops with the lemon cream. Drizzle a small amount of the basil oil around the edge of each plate.

Note

If you decide to prepare the basil oil in advance, blanch the basil leaves in boiling water and dry them well. This will prevent the oil from darkening over time.

Comments

  1. I could not get a leek, so julienned a shallot instead. Also I served the dish on rice. It was so delicious! I will definitely make this again!

  2. Fabulous. Substituted 2% milk for the cream, simmered a bit longer and added a pinch of sugar to the lemon cream sauce to make up for the sweetness of 35% cream. Sauted some leftover celery, cauliflower buds and carrot sticks and then sauted some leftover cherry tomatoes. Served with some basmati rice as well. A definite repeat.

  3. Made it several times I make a few changes and have trouble with the basil oil but it's worth it

  4. Excellent recipe and this will become one of my favorites for scallops. Used 15% cooking cream rather than 35% and it did the trick.

  5. a wonderful combination of flavor, color and odor

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.