Recipe courtesy of Mark Bittman

Scallops with Cream and Basil

Name: Scallops with Cream and Basil
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 4 servings
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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Level: Easy
Total: 16 min

Prep: 5 min
Inactive: 1 min
Cook: 10 min

Yield: 4 servings

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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.