Sea scallops gently poached in a rustic sparkling-wine, tomato and mushroom broth — a quick, French-inspired dish that should be served the moment it's ready.
Peel the tomato by plunging in boiling water 10 seconds, then cold water; seed and chop.
Melt the butter in a skillet over high heat, add the shallot, reduce to medium and cook 1½ minutes.
Add the sparkling wine, raise the heat and reduce by half, about 1½ minutes. Add the tomato, bay leaf, rosemary, mushrooms and stock, reduce to medium, cover, and cook 3 minutes, mashing the tomato occasionally.
Add the basil, cover, and cook a minute more. Season the scallops and add to the pan; cook 2 minutes, uncovered, until the edges just start to split. Serve straight from the skillet with the broth spooned over.
