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Cream & Basil Scallops

Recipe Details

  • Recipe Makes: 2 generous servings
  • Approximate Prep and Cook Time: 30-40 minutes
  • Suggested Pairing: Pinot Grigio
Cook to an internal temperature of 125-130°F.
  • 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
  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.