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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a blender of food processor, combine basil, garlic, olive oil, salt and 1 T. melted butter. Process until smooth.
2. Heat the 2 T. butter in a heavy skillet over high heat until the butter bubbles.
3. Add seafood, turning quickly in the butter to evenly coat. Reduce heat to medium. Saute, stirring, until seafood is heated through and cooked.
4. Add sherry. Simmer 30 seconds. Add sauce from blender or food processor. Stir with spatula until sauce coats seafood evenly.
5. Sprinkle with Parmesan cheese and parsley. Serve immediately.