SCALLOPS WITH CREAM AND BASIL

Scallops With Cream and Basil image

Provided by Vickie Parks

Categories Seafood

Time 30m

Number Of Ingredients 10

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6 Tbsp butter
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
15 basil leaves, cut into thin ribbons

Steps:

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