Cream & Basil Scallops


  •  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


  1. 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.
  2. 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.
  3. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.