Scallops With Cream & Basil

• 6 tablespoons butter
• 12 sea scallops
• salt
• pepper
• 1/4 cup shallot, chopped
• 1 teaspoon garlic, slivered
• 1 pinch crushed red pepper flakes
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 20 basil leaves, cut in thin ribbons

1. put 4 tablespoons of the butter in skillet over med-high heat;
2. when foam subsides, add scallops; sprinkle with salt and pepper.
3. Brown on both sides, adjusting heat so they brown nicely; they don't need to cook through. Remove them to a plate.
4. Turn off heat, cool pan a bit and wipe out. Add remaining butter over med. heat. When it melts, add shallots, garlic, red chili flakes and a little more salt and pepper. Cook about 2 min, or until shallots soften.
5. Add wine, raise heat a bit, a let bubble away for a minute or so until reduced by about half; add cream and repeat.
6. When liquid is thick, return scallops and juices to pan.
7. Cook for about a minute, stirring in half of the basil, until scallops are just firm.
8. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, and garnish with remaining basil.

butter, scallops, salt, pepper, shallot, garlic, red pepper, white wine, heavy cream, basil

Taken from www.food.com/recipe/scallops-with-cream-basil-395624 (may not work)