Scallops with Cream and Basil

Recipe courtesy Mark Bittman
TOTAL TIME: 16 min
Prep: 5 min
Inactive Prep: 1 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 6 tablespoons butter
  • 12 sea scallops
  • Salt and freshly ground black pepper
  • 1/4 cup chopped shallots
  • 1 clove garlic, slivered
  • Pinch crushed red chile flakes
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 20 basil leaves, cut in thin ribbons
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Directions

Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.

Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, chile flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.

Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan.

Cook for about a minute, stirring in 1/2 the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

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  • on December 29, 2011

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    We love this! Have made several times now, most recently I substituted a small chopped yellow onion for the shallots and added a few minced garlic cloves and the results were just as delicious! The simplicity of this dishes allows for a variety of sides - I've done garlic mashed potatoes, risotto with lemon and creme fraiche among a few others. Overall delicious and simple.

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  • on July 12, 2011

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    Loved it! Even my three-year-old and eight-year-old couldn't get enough of it. I served it over orzo along with a salad. Great meal!

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  • on May 02, 2011

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    yummy and pretty! great for a at home double date!

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