Braised scallops with tomatoes and fresh basil from Fish & Shellfish: The Definitive Cook's Companion (page 161) by James Peterson

  • basil
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute this book's "Basic vegetable broth for poaching fish (Court bouillon)," this book's "Fish broth," or commercial fish broth for commercial court bouillon.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Basic vegetable broth for poaching fish (Court bouillon)," this book's "Fish broth," or commercial fish broth for commercial court bouillon.

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