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Scallops with Cream and Basil Recipe

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This recipe for Scallops with Cream and Basil is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp. butter
12 sea scallops
Salt and pepper
1/4 cup shallots, chopped
1 tsp. garlic, slivered
pinch crushed red chili flakes
1/2 cup dry white wine
3/4 cup heavy cream
20 basil leaves, cut in thin ribbons
Directions:
Directions:
1. 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.

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, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

 

 

 

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