Coquilles St.-Jacques

• 2 tablespoons unsalted butter
• 1 small carrot, diced
• 1 small onion, diced
• 1 small leek, trimmed, split, washed and sliced
• 3 large white mushrooms, trimmed, washed and diced
• 1/4 cup white wine (preferably muscadet)
• 8 ounces creme fraiche
• Salt to taste (sel de Guerande preferred)
• Black pepper to taste
• 16 to 20 medium sea scallops, with attached pink coral if available
• 1 tablespoon olive oil
• 2 large fresh basil leaves, julienned

1. Melt the butter in a large skillet over medium heat.
2. Add the carrot, onion and leek.
3. Saute for 5 minutes.
4. Add mushrooms and saute for 2 minutes.
5. Add the wine and stir to deglaze the pan.
6. Boil the wine to reduce it slightly, about 1 minute.
7. Add creme fraiche and season to taste with salt and pepper.
8. Bring to a simmer and then lower heat so liquids don't reduce.
9. Simmer 15 minutes and keep warm.
10. Pat scallops dry.
11. Heat the oil in another large skillet over medium-high heat.
12. Add and saute the scallops for 30 seconds on each side -- just to seal.
13. Add the scallops to the sauce.
14. Poach gently for about 5 minutes.
15. Arrange on 4 plates.
16. Sprinkle with basil slivers.

unsalted butter, carrot, onion, white mushrooms, white wine, creme fraiche, salt, black pepper, olive oil, fresh basil

Taken from cooking.nytimes.com/recipes/7506 (may not work)