Recipe courtesy of Mark Bittman
Scallops with Cream and Basil
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 125
- Sodium
- 428
- Total: 16 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 10 min
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.