Seared Scallops with Basil Whipped Cream
Appetizer recipe by Chef Ricardo. Scallops and basil whipped cream is an exciting mixture of flavours that is sure to turn heads. Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 cup (250 ml) 35% cream
- 1 cup (30 g) fresh basil, finely chopped
- Tabasco-style sauce, to taste
- 30 small scallops, trimmed
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp butter
- Sprig of fresh chive, to garnish
- Pink peppercorns, to garnish
Instructions
- In a pot, bring the cream to a boil. Remove from the heat. Add the basil, stir and let cool. Transfer to a bowl and let cool. Cover and refrigerate for 6 hours.
- Place a sieve over a bowl. Strain the chilled basil cream into the bowl and compost the basil leaves. Whip the cream with an electric mixer until semi-stiff peaks form. Season with a few drops of Tabasco sauce, to taste.
- In a skillet over medium-high heat, sear the scallops on both sides in the oil and butter. Season with salt and pepper. Transfer to a plate lined with paper towel and let cool.
- In silver soup spoons (see note), place about 2 tsp (10 ml) of the basil whipped cream. Top with a warm scallop. Garnish with chives and a pink peppercorn.
Appetizer recipe by Chef Ricardo. Scallops and basil whipped cream is an exciting mixture of flavours that is sure to turn heads.
Featured in the book Ma cuisine week-end Book (French Version)