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I Love Butter

shantihhh's picture
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
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4
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.

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