Scallops With Cream & Basil - cooking recipe

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

Preparation

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