SCALLOPS WITH CREAM AND BASIL

Scallops With Cream and Basil image

Number Of Ingredients 6

6 tablespoon butter
12 sea scallops
1/2 cup dry white wine
1 pinch red chili flakes
3/4 cup heavy cream
20 basil leaves cut in thin ribbons

Steps:

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 butter over medium heat. When it melts, add chili flakes and a little more salt and pepper.
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, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.