Scallops With Cream & Basil

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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 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

Directions

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.