Seared scallops with basil whipped cream

Recipe by Ricardo. Photo by Julie's friend Gurleen Matharu.

This delightful recipe was provided to me by Julie, a young woman with obvious skills in the kitchen. Although I haven’t made the scallops myself, Julie has assured me that they taste as good as they look.

Ingredients:

• 250 ml (1 cup) 35% cream
• 250 ml (1 cup) fresh basil, chopped
• Tabasco sauce, to taste
• 30 small scallops, trimmed
• 15 ml (1 tablespoon) vegetable oil
• 30 ml (2 tablespoons) butter
• Fresh chives and pink peppercorns, for garnish (Julie used a pomegranate seed-very pretty- rather than a peppercorn. Whatever works.)

1. In a small saucepan, bring the cream to a boil. Remove from the heat. Add the basil, stir and let cool. Refrigerate. Strain the chilled cream, the whisk it until soft peaks form. Season with Tabasco sauce, to taste.

2. In a skillet, sear the scallops in the oil and butter. Season with salt and pepper.

3. Using large spoons to serve the scallops in individual portions, place about 10 ml (2 teaspoons) of whipped cream on each spoon, followed by a warm scallop. Garnish with chives and a pink peppercorn.

Julie has provided Ricardo's website here: http://www.ricardocuisine.com