Scallops With Cream And Basil

• 6 tbs butter
• 12 sea scallops
• pinch each crushed red chili pepper flakes, salt and pepper
• 1/4 cup shopped shallots
• 1 teaspoon slivered garlic
• 1/2 cup dry white wine
• 3/4 cup heave cream
• 20 basil leaves cut into thin ribbons

1. place 4 tablespoons butter inn skillet over medium high heat, when foam subsides, add scallops and sprinkle with salt and pepper. Brown on both sides (may want to adjust heat so they brown nicely) they do not need to be cooked all the way through. Remove them to plate.
2. Turn of heat- cool pan and wipe out. Add remaining butter over medium heat. when it melts, ad shallots, garlic, chili flakes and a bit more salt and pepper. Cook about 2 minutes or until shallots soften
3. Add wine, raise heat a bit and let bubble away 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 a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a but of sauce, garnish with remaining basil and serve
5. adaptation of a NY Times article

butter, scallops, red chili pepper, shallots, garlic, white wine, heave cream, basil

Taken from www.epicurious.com/recipes/member/views/scallops-with-cream-and-basil-1244909 (may not work)