Scallops With Cream and Basil
Updated November 4, 2025
Evan Sung for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 tablespoons butter
12 sea scallops
Salt and pepper
¼ cup chopped shallots
1 teaspoon slivered garlic
Pinch crushed red chili flakes
½ cup dry white wine
¾ cup heavy cream
20 basil leaves, cut in thin ribbons
Nutritional analysis per serving (4 servings)
7 grams carbs; 114 milligrams cholesterol; 391 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 21 grams saturated fat; 34 grams fat; 1 gram trans fat; 1 gram fiber; 428 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
To get the scallops to properly brown, make sure they are dry.... I place them on a paper towel and then turn them over to make sure the surface area is not wet. And yeah... what's the point of wiping out the pan. Certainly seems unnecessary.
I used Aleppo pepper flakes, no shallots and toasted garlic granules. The white wine was a citrusy Sauvignon Blanc from NZ. It was great dish. I had it with Cipollenes, small, red potatoes and sugar snaps.
I recommend not over-browning the scallops. I did not wipe out pan. Once the browned, stuck bits are softened by the liquids, I scrape them loose from the bottom of the skillet. It adds flavor and color.
I made this exactly as written. Be still my heart!
Simply amazing over linguine. Sun-dried tomatoes took it to the next level.
The best scallop dish I have ever made. Used non-alcoholic wine for the most fantastic sauce.
Absolutely decadent! Nothing ruined this recipe. My husband has to be dairy free, so I had to used plant based butter and heavy cream. It was still perfect in every way, I didn't wipe out the pan, but did cool it down. Enjoy!