Appetizer - Coquilles St. Jacques

2 T 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 (pref. muscadet)
8 ounces creme fraiche
Salt/pepper to taste
16-20 medium sea scallops with attached pink coral if available
1 T olive oil
2 large fresh basil leaves, julienned

Melt butter in large skillet over medium heat. Add carrot, onion, and leek. Saute for 5 mins. Add mushrooms, saute 2 mins. Add wine and stir to deglaze the pan. Boil the wine to reduce slightly, about 1 min. Add creme fraiche and season to taste with s & p. Bring to simmer and lower heat so liquids don't reduce; simmer 15 mins and keep warm.

Pat scallops dry. Heat oil in another large skillet over med-high heat. Add and saute the scallops for 30 seconds on each side, just to seal. Add scallops to sauce. Poach gently for about 5 mins. Arrange on 4 plates, sprinkle with basil slivers.

Serves 4.