Ingredients
- 6 tablespoons butter
- 12 sea scallops
- Salt and pepper
- ¼ cup chopped shallots
- 1 teaspoon slivered garlic
- Pinch crushed red chili flakes
- ½ cup dry white wine
- ¾ cup heavy cream
- 20 basil leaves, cut in thin ribbons
4 servings
Preparation
- 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 shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
- 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.
Dining and Cooking