Scallops in Basil Cream Sauce

Mr. G made this for dinner last night. My mouth had a party.

Mark Bittman, aka The Minimalist, posted this recipe in the New York Times in 2007. If you eschew dairy, substitute olive oil for the butter and tomatoes for the cream. But you'll have to change the name of the recipe if you do.

Last night, we used basil in a tube as we didn't have any fresh herbs on hand. I don't recommend that. That's not to say that dinner wasn't divine (it was), but fresh basil adds color, flavor and aroma that the tube did not deliver.

Scallops in Basil Cream Sauce
Ingredients
6 tablespoons butter
1 lb. sea scallops
Salt and pepper
1/4 cup chopped shallots
2 cloves freshly chopped garlic
Pinch crushed red chili flakes (optional)
1/2 cup dry white wine
3/4 cup heavy cream (I suggest using more cream)
20 basil leaves, cut in thin ribbons.

Directions

1. In a skillet, brown scallops in 4T. of butter. Do not cook them, just brown them and then remove scallops.
2. Add remaining butter to pan and melt.
3. Add shallots, garlic, chili flakes and salt and pepper to taste. Cook about 2 minutes, or until shallots soften.
4. 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.
5. Cook for about a minute, stirring in half the basil, until scallops are just barely firm. It's very easy to overcook scallops and end up with hockey pucks. If you're not sure, take one out of the pan and slice it through the middle...it should be barely transluscent inside. (It will continue to cook even after removed from heat.)
6. Remove from heat. Serve in small bowls, or on top of angelhair pasta (my preference).
7. Top with remaining basil.  

Here's Bittman showing us how easy this dish is to make. And in case you're interested, The Minimalist has a YouTube channel.