I love butter
|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|
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.