Recipe courtesy of Mark Bittman
Print
Scallops with Cream and Basil
Total:
16 min
Prep:
5 min
Inactive:
1 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
16 min
Prep:
5 min
Inactive:
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

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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