Serves: 4 as a starter
FlexiPoints: 4.5

Suggested wine: A delicate white wine, possibly unoaked. A Pinot Bianco for example
Special equipment: 4 ramekins, blender

Difficulty: Easy
Time: 45'

Ingredients:
6 large scallops (muscle only)
12 large basil leaves
1 tsp olive oil
200ml single cream (30%)
2 egg whites
Margarine and four as needed
Salt and pepper to taste

Ingredient replacement:

Ingredient note: none

How-to:
1. Grease the ramekins with the margarine and dust them well with flour. Keep them refrigerated till use.
2. Put the scallops, basil leaves, oil, cream, some salt and pepper in a blender for 2’ in order to obtain a smooth cream.
3. Whisk the egg whites to soft peaks. Stir one-third of it with the scallop cream in order to slacken it and fold the rest gently.
4. Distribute the mixture among the ramekins. Be sure to fill no more than 3/4 of each ramekin. Put the ramekins in a oven preheated at 200C and reduce the temperature immediately to 190C. Bake for 12’-15’.
5. Serve immediately.