This is an old picture from the Equinox hotel in Manchester. It is much simpler then it looks. You will need some "U 10 scallops" (that just means each one ways about 1/10 of a pound. ) some wild mushrooms, basil, oil, butter, and a bottle of port or a sweet red wine.
to make the green sauce take the basil still on the stem and hold it in boiling water for about 15 seconds before letting it cool in ice water. this isn't really necessary, but it is the only way to get a bright green color. Next use a bar blender or food processor to puree the basil, slowly adding in the oil in a steady stream. if you do it all at once you will break the emulsion. If your processor tends to get hot, do this with a bit of an icecube in the mixer to keep it under control.
The red sauce is simply a reduction of the port. pour some of the bottle into a pot and let it cook on the stove. It is ready when it can coat the back of a metal teaspoon on its own.
The Mushrooms are quick and simple, just cut them into strips and saute them till there tender, remember a little salt and pepper too.
And now for the fun part. get a saute pan thats preferably stainless steal, or in the perfect world copper. just try to avoid teflon. Anyway, get the pan good and hot with just enough oil to coat the pan. Do not put the scallops in the pan till you see little whisps of smoke coming off the pan. now put the scallops on the pan one flat side down. turn the heat to medium and dont touch them until you see the sides of the scallops look cooked about 1/3 of the way up. Now flip them and spoon in a tablespoon of butter. tilt the pan to yourself and use the spoon to baste the scallops with the butter. this only takes about 15 seconds. Now just plate up and enjoy.
