Scallops With Cream And Basil Recipes

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SCALLOPS WITH CREAM AND BASIL



Scallops With Cream and Basil image

Provided by Mark Bittman

Categories     dinner

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons butter
12 sea scallops
Salt and pepper
1/4 cup chopped shallots
1 teaspoon slivered garlic
Pinch crushed red chili flakes
1/2 cup dry white wine
3/4 cup heavy cream
20 basil leaves, cut in thin ribbons

Steps:

  • Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
  • Turn off heat, cool pan a bit and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
  • Add wine, raise heat a bit, and 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 the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 21 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 1 gram

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO



Seared Scallops with Basil Creamed Corn and Crispy Prosciutto image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Handful fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 shallot, chopped
1 tablespoon butter
2 cups heavy cream
6 ears corn, kernels cut from the cob
Sugar
2 tablespoons chopped fresh basil
2 tablespoons canola oil
12 large (U-10) dry scallops
1 to 2 thin slices prosciutto, baked on a baking sheet until crispy

Steps:

  • For the basil oil: Place the basil into the oil and set aside to infuse.
  • For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
  • For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
  • To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

SCALLOPS WITH CREAM & BASIL



Scallops With Cream & Basil image

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.

Provided by Oolala

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 764.7, Fat 68.4, SaturatedFat 42.5, Cholesterol 243.6, Sodium 430.8, Carbohydrate 11.1, Fiber 1, Sugar 0.8, Protein 18.6

SCALLOPS WITH CREAM AND BASIL



Scallops with Cream and Basil image

Provided by Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons butter
12 sea scallops
Salt and freshly ground black pepper
1/4 cup chopped shallots
1 clove garlic, slivered
Pinch crushed red chile flakes
1/2 cup dry white wine
3/4 cup heavy cream
20 basil leaves, cut in thin ribbons

Steps:

  • Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
  • Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, chile flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
  • Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan.
  • Cook for about a minute, stirring in 1/2 the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

SAUTéED SCALLOPS STUFFED WITH BASIL



Sautéed Scallops Stuffed With Basil image

Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you happen to cut the scallops all the way through, sandwich them back together around the basil; scallops have enough gelatin to more or less stick to themselves. This recipe can also be made with pesto, but homemade pesto takes a bit of time, and the scallops cook in no time at all, so the pesto sort of slows the recipe down. A whole basil leaf serves the same purpose and is much quicker. Serve the scallops on a bed of mixed greens. Deglazing the pan with lemon juice is a nice touch; the warm dressing on cool greens is a treat. And you can use wine, stock, soy sauce or any number of other liquids to play around with the flavor of the dish as you like.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

20 large fresh basil leaves
1 small clove garlic, peeled
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 1/4 to 1 1/2 pounds fairly uniform large sea scallops
3 tablespoons fresh lemon juice
4 to 6 cups mixed greens, washed and dried

Steps:

  • Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
  • Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
  • Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
  • Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 1 gram, TransFat 0 grams

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE



Bacon-Wrapped Scallops With Cream Sauce image

This is a Campbells Taste of Home recipe. I love the maple syrup in the sauce. Gives it that salty, sweet taste sensation.

Provided by BM171676

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

10 slices bacon
1 cup heavy whipping cream
2 tablespoons maple syrup
10 large sea scallops
2 tablespoons Dijon mustard
1/8 teaspoon salt

Steps:

  • Place bacon in an ungreased 15 x 10 x 1 inch baking pan.
  • Bake at 350F Degrees for 7-10 minutes or until partially cooked and lightly browned.
  • Drain on paper towels.
  • Wrap each strip of bacon around a scallop; secure with toothpicks.
  • In a saucepan, bring cream to a boil.
  • Reduce heat; simmer, uncovered, until cream is reduced to 3/4 cup, about 8 minutes.
  • Stir in the mustard, syrup, and salt.
  • Bring to a boil and boil for 2 minutes.
  • Meanwhile, place the scallop on a greased baking sheet.
  • Bake at 400F Degrees for 8-12 minutes or until firm and opaque.
  • Serve with the cream sauce.

Nutrition Facts : Calories 141.5, Fat 12.6, SaturatedFat 6.7, Cholesterol 41.6, Sodium 198.1, Carbohydrate 4, Fiber 0.1, Sugar 2.5, Protein 3.4

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Top Asked Questions

How do you cook scallops with Basil?
Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve. Have you cooked this? There aren’t any notes yet.
How do you cook scallops with cream and wine?
Add wine, raise heat a bit, and 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 the basil, until scallops are just firm.
What is the best way to cook scallops in a pan?
When it melts, add shallots, garlic, chile flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften. Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan.
How to cook with scallops and spinach?
Spray both sides of the scallops with vegetable oil, sprinkle a little more salt and pepper on them, and place scallops in the pan on top of the spinach. In a small bowl, mix together the cream, tomato paste, basil, garlic, salt and pepper and pour over the spinach and scallops.

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