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SCALLOPS WITH CREAM & BASIL

Scallops with Cream and Basil
Recipe courtesy Mark Bittman

Prep Time:5 minInactive Prep Time:1 minCook Time:10 min
Level:
Easy
Serves:
4 servings

Ingredients
6 tablespoons butter
12 sea scallops
Salt and freshly ground black pepper
1/4 cup chopped shallots
1 clove garlic, slivered
Pinch crushed red chile flakes
1/2 cup dry white wine
3/4 cup heavy cream
20 basil leaves, cut in thin ribbons
Directions
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 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, chile 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 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan.

Cook for about a minute, stirring in 1/2 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.

Printed on Wed Apr 27 2011 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_514956_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
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