Scallops With Cream And Basil Recipes
SCALLOPS WITH CREAM & BASIL
It's from Mark Bittman from the New York Times circa 1990's. Twenty minutes, tops. From Lizzy to me! She used dried basil- it's all she had.
Provided by Oolala
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- put 4 tablespoons of the butter in skillet over med-high heat;
- when foam subsides, add scallops; sprinkle with salt and pepper.
- Brown on both sides, adjusting heat so they brown nicely; they don't need to cook through. Remove them to a plate.
- 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.
- Add wine, raise heat a bit, a let bubble away for a minute or so until reduced by about half; add cream and repeat.
- When liquid is thick, return scallops and juices to pan.
- Cook for about a minute, stirring in half of the basil, until scallops are just firm.
- Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, and garnish with remaining basil.
Nutrition Facts : Calories 764.7, Fat 68.4, SaturatedFat 42.5, Cholesterol 243.6, Sodium 430.8, Carbohydrate 11.1, Fiber 1, Sugar 0.8, Protein 18.6
SCALLOPS WITH CREAM AND BASIL
Provided by Food Network
Time 16m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put 4 tablespoons 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; they need not cook through. Remove them to a plate.
- Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, chile flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
- Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; 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.
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