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.
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientSeafood
Ingredients
6 tablespoons butter
12 sea scallops
Salt and pepper
1/4 cup chopped shallots
1 teaspoon slivered garlic
Pinch crushed red chili flakes
1/2 cup dry white wine
3/4 cup heavy cream
20 basil leaves, cut in thin ribbons.
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
