1 cup (250 ml) 35% cream

1 cup (250 ml) fresh basil, chopped

Tabasco sauce, to taste

30 small scallops, trimmed

1 tablespoon (15 ml) vegetable oil

2 tablespoons (30 ml) butter

Fresh chives and pink peppercorns, for garnish

In a saucepan, bring the cream to a boil. Remove from the heat. Add the basil, stir and let cool. Refrigerate about 6 hours. Strain the chilled cream. Whisk until soft peaks form. Season with Tabasco sauce, to taste.

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

In silver spoons, place about 10 ml (2 teaspoons) of whipped cream, then a warm scallop. Garnish with chives and a pink peppercorn.

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