Scallops With Cream & Basil

1. 1

   put 4 tablespoons of the butter in skillet over med-high heat;

2. 2

   when foam subsides, add scallops; sprinkle with salt and pepper.

3. 3

   Brown on both sides, adjusting heat so they brown nicely; they don't need to cook through. Remove them to a plate.

4. 4

   Turn off heat, cool pan a bit and wipe out. Add remaining butter over med. heat. When it melts, add shallots, garlic, red chili flakes and a little more salt and pepper. Cook about 2 min, or until shallots soften.

5. 5

   Add wine, raise heat a bit, a let bubble away for a minute or so until reduced by about half; add cream and repeat.

6. 6

   When liquid is thick, return scallops and juices to pan.

7. 7

   Cook for about a minute, stirring in half of the basil, until scallops are just firm.

8. 8

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

No additional tips available.