Scallops With Cream And Basil Recipe

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Scallops With Cream and Basil

Vickie Parks


This recipe is easy to prepare, yet ot results in a lovely presentation that's perfect for company or special occasions. Due to the New York's proximity to the Atlantic, it's no wonder that scallops are the official shellfish of New York State. Fresh seafood of all kinds are featured daily in markets, and a plethora of delicious scallop recipes are featured on the menus of restaurants from Manhattan to Long Island. For many diners, it's the simplest of all recipes--like this dish--that win their heart.

It's great with Basmati rice.

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10 Min


20 Min




6 Tbsp
24 oz
sea scallops (or 4 to 5 per person)
sea salt, to taste
black pepper, to taste
1/4 c
chopped shallots
1 tsp
slivered garlic
1 pinch
red pepper flakes
1/2 c
dry white white
3/4 c
heavy cream
basil leaves, cut into thin ribbons

Directions Step-By-Step

Put 4 tablespoons butter in non-stick 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 butter over medium heat. When it melts, add shallots, garlic, chili 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 half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning.
Arrange 4 to 5 scallops on individual serving plates, and spoon a bit of the pan sauce over each scallop serving. Garnish with remaining basil, and serve immediately.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Gluten-Free