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.
Ingredients
| Butter | 6 Tablespoon | |
| Sea scallops | 12 | |
| Chopped shallots | 1⁄4 Cup (4 tbs) | |
| Slivered garlic | 1 Teaspoon | |
| Crushed red chili flakes | 10 Gram | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| Heavy cream | 3⁄4 Cup (12 tbs) | |
| Basil leaves | 20 , 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
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
Chef
