1/1 Photo of Seafood in Basil Sauce
Use shrimp or scallops (or a combination) in this delicious sauce flavored with basil, garlic, and oil. You can also use the sauce on poached salmon or whitefish, too. I like to serve this over pasta with some sauteed whole mushrooms and a tossed green salad. Be sure not too cook the seafood too long or it will toughen. This recipe is easily halved or doubled.
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- 1 1/2 lbs scallops (thawed, if frozen) or 1 1/2 lbs shrimp (thawed, if frozen) or 1 1/2 lbs crabmeat (thawed, if frozen)
- 6 tablespoons fresh basil leaves, chopped or 2 tablespoons dry basil leaves
- 3 garlic cloves
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1 tablespoon melted butter
- 2 tablespoons butter
- 2 tablespoons sherry wine
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped flat leaf parsley
- 1In a blender of food processor, combine basil, garlic, olive oil, salt and 1 T. melted butter. Process until smooth.
- 2Heat the 2 T. butter in a heavy skillet over high heat until the butter bubbles.
- 3Add seafood, turning quickly in the butter to evenly coat. Reduce heat to medium. Saute, stirring, until seafood is heated through and cooked.
- 4Add sherry. Simmer 30 seconds. Add sauce from blender or food processor. Stir with spatula until sauce coats seafood evenly.
- 5Sprinkle with Parmesan cheese and parsley. Serve immediately.
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Nutritional Facts for Seafood in Basil Sauce
Serving Size: 1 (242 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 359.7
- Calories from Fat 213
- Total Fat 23.7 g
- Saturated Fat 7.9 g
- Cholesterol 66.0 mg
- Sodium 931.7 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 0.1 g
- Sugars 0.3 g
- Protein 21.9 g