Both our girls have shellfish allergies so we don’t have many opportunities to cook it. This weekend we found ourselves empty nester’s and that always means seafood.
We’ve been making this recipe for years. I don’t even remember where it came from but it was before the Internet so it probably originated in a cookbook. Over the years we’ve tweaked it a bit. It’s also good with Champagne if you have any laying around.
A friend gave us some really nice, fresh off the boat, scallops and the Basil in the garden was ready to be picked. Perfect combo for this recipe.
* Exported from MasterCook *
Scallops in Wine & Basil Cream Sauce – TKD
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Seafood
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy cream — or half and half. Full fat.
1/2 cup white wine — or champagne
1/2 cup other liquid — *see Note – Optional
2 pinches American saffron — can use more. Soak in 2T hot water
1 each shallot — diced, can substiture 2T onion.
1 bunch fresh basil — chopped
3 cloves garlic — sliced
1 tablespoon butter
1 1/2 pounds scallop, large
Fry garlic and shatllot/onion. Add white wine. Slowly add full fat cream (low fat will separate in wine), whisk it in. Reduce the ingredients in a saucepot until the mixture coats the back of a spoon. Add Basil. Season to taste with salt and pepper.
Can add up to a cup of other liquid…. clam juice, more champagne etc…
Strain sauce through sieve to get rid of the bits if you like.. I also use Saffron flowers instead of threads, they are much cheaper.
Quickly sear scallops in butter till cooked. Serve with sauce.