- 6 tbsp butter
- 12 sea scallops
- 1/4 cup chopped shallots
- 1 clove garlic, shivered
- Pinch crushed red chile flakes
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 20 basil leaves, but in thin ribbons
- Salt and freshly ground black pepper
- Put 4 tbsp of 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; do not cook through.
- Remove from skillet onto plate. Turn of heat, cool pan a bit and wipe out. Add remaining 2 tbsp butter over medium heat. Add once melted, shallots, garlic, chile flakes and a bit more salt and pepper. Cook for 2 minutes, or until shallots soften. Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by half; 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.