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1
Place the stock in a small saucepan and boil until it is reduced by two-thirds.
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2
Hold in a warm spot.
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3
Cut the sole across the fillet into strips about three-quarters of an inch across.
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4
Slice the scallops in half horizontally.
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5
Set aside.
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6
Cut the carrot, leek and celeriac into julienne strips about one inch by an eighth of an inch.
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7
Remove the stems from the mushrooms and thinly slice the caps.
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8
Over medium-low heat, place the butter and half the Vouvray in a wide, shallow saucepan with a thick bottom or a skillet.
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9
When the butter is melted, add the carrot, leek and celeriac and cook until they're al dente, about five minutes.
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10
Add the mushrooms and season lightly with salt and pepper to taste.
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11
Lay the sole strips over the vegetables and sprinkle with the remaining Vouvray and the fish stock.
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12
Season lightly again.
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13
Cover the pan and cook over medium heat for two minutes.
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14
Add the scallops and cook two minutes longer.
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15
The seafood should just turn white.
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16
Using a slotted spoon, transfer the fish and scallops to a warm plate.
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17
Add the cream and basil to the pan and boil vigorously until the sauce thickens.
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18
With the slotted spoon, remove the vegetables to the plate.
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19
Taste and season with salt, pepper and lemon juice to taste.
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20
Serve on large plates, arranging the fish, scallops and vegetables attractively, then spooning the sauce over.
