Scallops in Creamy Basil Sauce


  • 2 lb sea scallops
  • 1 small onion, minced
  • 2 tbs canola oil
  • 1 tbs butter
  • 2 garlic cloves, minced
  • 2/3 cup dry white wine
  • 2 tbs fresh basil, chopped
  • kosher salt and black pepper to taste
  • 2/3 cup heavy whipping cream
  • basil sprigs for garnish


  • Cut the scallops in half horizontally.
  • Heat the oil and butter in a large frying pan, add the onion and garlic, and fry gently until onions are soft. Take care not to burn.
  • Add the scallops to the pan and toss to coat in the oil and butter.
  • Stir in the wine and basil and season to taste.
  • Cook over medium heat untill the scallops are tender, about 2-3 minutes, turning them constantly so they cook evenly. Do not over cook as they will become rubbery.
  • Remove the scallops from the liquid with a slotted spoon and set aside on a plate.
  • Boil the liquid remaining in the pan until reduced by half, then stir in the cream, a little at a time and simmer until the sauce is thick and creamy.
  • Return the scallops to the pan and heat gently.
  • Taste and adjust seasoning.
  • Garnish with fresh basil leaves.

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