Ingredients

Potatoes 3 to 4 medium russet potatoes 1 tsp (5 mL) coarse salt cup (50 mL) olive oil 2 tbsp (25 mL) crme frache or sour cream Salt and freshly ground pepper 1 small bunch basil, chopped about cup (125 mL) Leeks 2 to 3 leeks 2 tbsp (25 mL) unsalted butter 3 tbsp (45 mL) vegetable broth Scallops 2 tbsp (25 mL) granulated sugar cup (50 mL) unsalted butter ⅔ cup (150 mL) vegetable broth cup (50 mL) balsamic vinegar tsp (1 mL) sea salt vanilla bean or tsp (2 mL) vanilla 16 large scallops 1 to 2 tbsp (15 to 25 mL) olive oil

Description

Seared Tender Scallops Radiate The Fragrance Of The Sea, Which Blends Amazingly Well With A Touch Of Vanilla?s Perfume, Basil-scented Mashed Potatoes And Mild Leeks.

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