Lemon and Basil Scallops

Ingredients

• Lemon Cream

  • 1 cup (250 ml) 35% cooking cream
  • 1/4 cup (60 ml) chicken broth
  • 1 lemon, zest finely grated
  • 1 tsp (5 ml) lemon juice

• Basil Oil

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (10 g) fresh basil leaves, chopped (see note)
  • 1/2 tsp (2.5 ml) lemon juice

• Vegetable Julienne

  • 1/3 cup (75 g) butter
  • 6 carrots, cut into julienne
  • 1 leek, cut into julienne

• Scallops

  • 20 large scallops, trimmed
  • 2 tbsp (30 ml) olive oil