Scallops With Cream and Basil
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons butter
- 12sea scallops
- Salt and pepper
- ¼cup chopped shallots
- 1teaspoon slivered garlic
- Pinch crushed red chili flakes
- ½cup dry white wine
- ¾cup heavy cream
- 20basil leaves, cut in thin ribbons
Nutritional analysis per serving (4 servings)
393 calories; 34 grams fat; 21 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- 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, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.
Private Notes
Comments
To get the scallops to properly brown, make sure they are dry.... I place them on a paper towel and then turn them over to make sure the surface area is not wet. And yeah... what's the point of wiping out the pan. Certainly seems unnecessary.
I used Aleppo pepper flakes, no shallots and toasted garlic granules. The white wine was a citrusy Sauvignon Blanc from NZ. It was great dish. I had it with Cipollenes, small, red potatoes and sugar snaps.
I recommend not over-browning the scallops. I did not wipe out pan. Once the browned, stuck bits are softened by the liquids, I scrape them loose from the bottom of the skillet. It adds flavor and color.
I made this exactly as written. Be still my heart!
I completely eliminated sautéing the scallops in butter by cooking them briefly on a really hot stove-top griddle with just a light coating of EVOO, salt, pepper. I made the sauce by itself and took the scallops right from the griddle to the sauce, not coating them to preserve the nice color from the griddle. Everything counts in this recipe, even the pinch of red pepper flakes. Ratio of effort to payoff: 1:100!
I substituted halibut for the scallops and it was great. A great sauce and works with other seafood. I grilled the halibut first, then added the fish to the sauce for the final heating.
My daughter is visiting from the other coast and I wanted to make us a special dish. I had fresh basil growing in a window herb garden and my husband loves heavy cream. I didn't wipe out the pan when I made the sauce as per several cooks' notes. So delicious!