Scallops in Spicy Basil Cream

Scallops in Spicy Basil Cream

12 sea scallops
6 tablespoons butter
1/4 cup chopped shallots
1 clove garlic, pushed thru a press
1/4 to 1/2 teaspoon crushed red pepper flakes (adjust to your own taste)
1/2 cup dry white wine
3/4 cup heavy cream
5 whole basil leaves
Salt and ground white pepper

Place a large skillet over medium-high heat. Add 4 tablespoons of the butter. Allow the foam to subside, then add the scallops. Season with the salt and pepper. Sear for about 2 minutes per side or until nicely browned. Remove from the skillet and set side.
Wipe the skillet and add the remaining 2 tablespoons of butter. Set the heat to medium. Add the shallots, garlic, red pepper flakes and a bit more salt and pepper. Cook about 2 minutes, or until shallots have softened.
Add the white wine and set the heat to medium-high. Allow to boil until the liquid is reduced by 1/2. Add the cream and basil leaves, allowing to boil again until the sauce is thick. Return scallops to the pan along with any juices that have collected in the plate.
Cook until just heated, about a minute. Adjust the seasoning to your taste. Serve scallops and sauce over rice pilaf or pasta or on their own with a simple green salad.