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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 2 Tbsp. unsalted butter (1/4 stick)
- 1/2 c. mushrooms, thinly sliced
- 2 Tbsp. shallots, minced
- 2 Tbsp. dry vermouth
- 1 Tbsp. all-purpose flour
- 1/2 c. bottled clam juice
- 1/4 c. plus 3 Tbsp. water
- 1/4 c. whipping cream
- 12 large fresh basil leaves
- 10 large sea scallops
- 1/2 tsp. each: salt and pepper
Method
- Melt butter in heavy medium skillet over medium heat.
- Add sliced mushrooms and minced shallots.
- Saute until mushrooms are tender, about 5 minutes.
- Stir in dry vermouth; simmer 1 minute. Mix in flour.
- Add clam juice and 1/4 cup water.
- Cook until sauce thickens slightly, about 10 minutes.
- Whisk in whipping cream. Puree basil leaves and sauce in blender until smooth.
