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    You are in: Home / Recipes / Scallops With Cream & Basil Recipe
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    Scallops With Cream & Basil

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    2 mins

    18 mins

    Oolala's Note:

    It's from Mark Bittman from the New York Times circa 1990's. Twenty minutes, tops. From Lizzy to me! She used dried basil- it's all she had.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      put 4 tablespoons of the butter in skillet over med-high heat;
    2. 2
      when foam subsides, add scallops; sprinkle with salt and pepper.
    3. 3
      Brown on both sides, adjusting heat so they brown nicely; they don't need to cook through. Remove them to a plate.
    4. 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. 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. 6
      When liquid is thick, return scallops and juices to pan.
    7. 7
      Cook for about a minute, stirring in half of the basil, until scallops are just firm.
    8. 8
      Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, and garnish with remaining basil.

    Ratings & Reviews:

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    Nutritional Facts for Scallops With Cream & Basil

    Serving Size: 1 (327 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 764.6
     
    Calories from Fat 615
    80%
    Total Fat 68.4 g
    105%
    Saturated Fat 42.5 g
    212%
    Cholesterol 243.5 mg
    81%
    Sodium 430.7 mg
    17%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.7 g
    3%
    Protein 18.5 g
    37%

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