Cream & Basil Scallops

Ingredients

• 6 tbsp butter
• 12 sea scallops 1/4 cup chopped shallots
• 1 clove garlic, shivered
• Pinch crushed red chili 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

Instructions

1. Put 4 tablespoons 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.
2. Remove from skillet onto plate. Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoon over medium heat. Add once melted, shallots, garlic, chile flakes and a bit more salt and pepper. Cook for 2 minutes, or until shallot 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.
3. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil and serve.