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Scallops with Cream and Basil Recipe

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This recipe for Scallops with Cream and Basil, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Oatey

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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