Scallops With Cream & Basil |
|
 |
Prep Time: 2 Minutes Cook Time: 18 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
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. Ingredients:
6 tablespoons butter |
12 sea scallops |
salt |
pepper |
1/4 cup shallot, chopped |
1 teaspoon garlic, slivered |
1 pinch crushed red pepper flakes |
1/2 cup dry white wine |
3/4 cup heavy cream |
20 basil leaves, cut in thin ribbons |
Directions:
1. put 4 tablespoons of the butter in skillet over med-high heat;
2. when foam subsides, add scallops; sprinkle with salt and pepper.
3. Brown on both sides, adjusting heat so they brown nicely; they don't need to cook through. Remove them to a plate.
4. 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.
5. Add wine, raise heat a bit, a let bubble away for a minute or so until reduced by about half; add cream and repeat.
6. When liquid is thick, return scallops and juices to pan.
7. Cook for about a minute, stirring in half of the basil, until scallops are just firm.
8. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, and garnish with remaining basil.
|
|