Scallops with Basil (Coquilles St. Jacques au Basilic)

Make (or have ready) crème fraîche.

Make (or have ready) rich fish stock.

Make (or have ready) tomato fondue, 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.