scallops with cream and basil

Name: Scallops With Cream and Basil
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 6 tablespoon(s) butter; 24 ounce(s) sea scallops (or 4 to 5 per person); - sea salt, to taste; - black pepper, to taste; 1/4 cup(s) chopped shallots; 1 teaspoon(s) slivered garlic; 1 pinch(es) red pepper flakes; 1/2 cup(s) dry white white; 3/4 cup(s) heavy cream; 15 - basil leaves, cut into thin ribbons

(1 RATING)

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Vickie Parks

Renton, WA

Updated on Jan 27, 2016

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.

Rate

prep time 10 Min

cook time 20 Min

method Saute

yield 4 serving(s)

Ingredients

6 tablespoons butter
24 ounces sea scallops (or 4 to 5 per person)
- sea salt, to taste
- black pepper, to taste
1/4 cup chopped shallots
1 teaspoon slivered garlic
1 pinch red pepper flakes
1/2 cup dry white white
3/4 cup heavy cream
15 - basil leaves, cut into thin ribbons

How To Make scallops with cream and basil

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning.
Step 5

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.
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