I love butter Recipe

I love scallops especially with cream and butter. YUM! This is a wonderful recipe, but being in the NY Times not postable. Take a look at the video. Love MARK BITTMAN. His recipes are always so easy and perfection.
I love butter picture

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Recipe Story

THERE remains much to like about French haute cuisine, especially the innovations of the ’70s and ’80s, the period of so-called nouvelle cuisine, when old-fashioned sauces based on slow-cooking stocks and glazes were set aside in favor of those based on fast reductions. Skip to next paragraph Related Recipe: Scallops With Cream and Basil (September 26, 2007) VideoMore Video » Although much of the hype at the time was about the new “no butter, no cream” movement, most chefs uttered that phrase with a wink.

Ingredients

 Butter6 Tablespoon
 Sea scallops12
 Chopped shallots1⁄4 Cup (4 tbs)
 Slivered garlic1 Teaspoon
 Crushed red chili flakes10 Gram
 Dry white wine1⁄2 Cup (8 tbs)
 Heavy cream3⁄4 Cup (12 tbs)
 Basil leaves20 , cut in thin ribbons
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 434 Calories from Fat 317

% Daily Value*

Total Fat 36 g55.5%

Saturated Fat 22 g110.2%

Trans Fat 0 g

Cholesterol 137.8 mg45.9%

Sodium 458.3 mg19.1%

Total Carbohydrates 10 g3.4%

Dietary Fiber 0.86 g3.5%

Sugars 0.1 g

Protein 16 g32.7%

Vitamin A 36.2% Vitamin C 11.7%

Calcium 7.2% Iron 3.5%

*Based on a 2000 Calorie diet

Directions

http://www.nytimes.com/2007/09/26/dining/26mini.html?ex=1191470400&en=e051d80066ead778&ei=5070&emc=eta1

Melt 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; don't overcook. Sit aside on a plate.

2. Remove pan from heat and let it cool. Add the rest of the butter and melt over medium heat. When it has melted, then add shallots, garlic, chile flakes and a touch of sea salt and freshly groundpepper. Cook 2 to 3 minutes, or until shallots soften.

3. Add wine, raise heat a bit, and let the mixture bubble for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.

4. Cook for about another minute, stirring in half the basil, until scallops are just firm-don't overcook them. Taste and adjust seasoning, plate with a bit of the sauce, and garnish with remaining basil, and serve.

Yield: 4 servings.

Bon Apetite
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