2 bunches basil
2 tbsp. unsalted butter
3 lg. shallots, sliced
2 med. mushrooms, sliced
2 c. dry white wine
2 c. fish stock
2 c. whipping cream
8 tbsp. unsalted butter, cut into 4 pieces
Salt
1-2 tbsp. whipping cream
Ovenproof platter, chilled
2 lbs. very fresh salmon, sliced into 1-oz. scallops 1/16 inch thick

Chop 1 bunch basil. Melt 2 tablespoons butter in 2-quart saucepan over low heat. Add shallots and mushrooms and cook about 10 minutes. Add wine and chopped basil and cook over medium heat until liquid is reduced by half. Add stock and cook until liquid is reduced by half. Add cream and continue cooking until sauce is reduced and thickened. (it should coat spoon rather heavily).

Strain into another saucepan. Measure about 1/2 cup of the sauce into blender. Add remaining basil and puree until smooth. Whisk puree into sauce. Place over low heat and finish by whisking in butter 1 piece at a time. Taste and add salt if necessary. Strain and set aside. Keep warm. Just before heating fish, stir in 1-2 tablespoons cream.

If using broiler, position rack so salmon will be 3 inches from heat source, then preheat. If using oven, position rack in upper third, then preheat to 450 degrees. Nap bottom of serving platter or plates with sauce. Arrange salmon scallops atop sauce. Broil until top of salmon has changed color and fish is just slightly underdone, about 1 minute.