Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 526.53 Kcal (2204 kJ) | ||
| Calories from fat | 460.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.22g | 79% | |
|---|---|---|---|
| Cholesterol | 153.24mg | 51% | |
| Sodium | 27.56mg | 1% | |
| Potassium | 173.06mg | 4% | |
| Total Carbs | 7.13g | 2% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 304.6 Kcal (1275 kJ) | ||
| Calories from fat | 266.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.63g | 79% | |
|---|---|---|---|
| Cholesterol | 88.65mg | 51% | |
| Sodium | 15.95mg | 1% | |
| Potassium | 100.12mg | 4% | |
| Total Carbs | 4.12g | 2% | |
| Sugars | 1.28g | 9% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 1.25g | 4% | |
| Vitamin C | 2mg | 6% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.2mg | 2% | |
| Calcium | 36.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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