Scallops with Basil (Coquilles St. Jacques au Basilic)

Make (or have ready) crème fraîche [3].

Make (or have ready) rich fish stock [4].

Make (or have ready) tomato fondue [5], omitting final butter liaison.

Heat 1-1/2 cups of the fish stock, 1/2 cup of the wine, and the shallot in small noncorrosive saucepan over medium heat to boiling. Boil until reduced to 1-1/4 cups, about 10 minutes. Stir in 1 cup crème fraîche, the half recipe tomato fondue, the basil, salt, and pepper. Continue boiling until reduced to 1 1/2 cups, about 15 minutes. Reduce heat to low; keep sauce warm, covered.

Heat remaining 2 cups fish stock and remaining half cup wine and noncorrosive skillet to simmering; add scallops. Cook scallops, uncovered, adjusting heat to maintain bare simmer, until opaque and just cooked through, 2 to 3 minutes. Transfer with slotted spoon, draining well, to warm shallow soup bowls or rimmed dinner plates. Remove sauce from heat; whisk in butter, 1 tablespoon at a time. Spoon sauce over scallops; serve immediately.