Scallops in Creamy Basil Sauce

  • 20 mins
  • 10 ingredients


  • 2 lbs large fresh sea scallops
  • 1 small onion
  • 2 tbs extra virgin olive oil
  • 1 tbs unsalted butter
  • 2 garlic cloves minced
  • 2/3 cup dry white wine
  • 4 tsp of chopped fresh basil
  • kosher salt and fresh cracked black pepper to taste
  • 2/3 cup of heavy cream
  • Basil leaves for garnish

This super creamy sauce compliments the sweetness of the scallops perfectly.


  • Cut the scallops in half making discs
  • Heat the olive oil and butter in a large saucepan and add the minced onion and garlic. Fry gently until onions are clear. About 3 minutes.
  • Add the scallops to the pan and toss to coat in the oil and butter.
  • Stir in the white wine and chopped basil and season with salt and pepper to taste.
  • Cook over medium heat for 2 to 3 minutes. Be careful not to over cook the scallops, they cook very quickly.
  • Remove the scallops from the liquid with a slotted spoon and set aside.
  • Boil the liquid until reduced by half then stir in the cream a little at a time.
  • Simmer the sauce until it thickens.
  • Return the scallops to the pan and heat gently for 30 seconds.
  • Adjust seasoning if necessary and serve overĀ  basmati rice.

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