Recipe courtesy of Mark Bittman
Save Recipe Print
Total:
16 min
Prep:
5 min
Inactive:
1 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Seared Scallops

Recipe courtesy of Alton Brown

Grilled Scallops

Recipe courtesy of Lan Chirico

Scallops Provencal

Recipe courtesy of Ina Garten

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Scallops Wrapped in Bacon

Mama's Scalloped Potatoes

Recipe courtesy of Trisha Yearwood

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Seared Diver Scallops with Caper-Honey Sauce

Recipe courtesy of Geoffrey Zakarian

Scalloped Potatoes with Ham

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories