Scallops With Cream and Basil Recipe (2024)

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.

This is delicious! I have a milk allergy and substituted the cream with plain, unsweetened coconut milk.

I made this exactly as written.Be still my heart!

This is a delicious and easy recipe. For fun, I also topped it with a few bacon bits and parmesan cheese. Next time, I would like to throw in a few shrimp as well and serve it all over a small amount of pasta.

Delicious as it is. No need for wiping the pan before adding the shallots. A great addition is mushrooms. I tried sh*takes, about 1 cup sliced and added to the shallots after about a minute. It was fantastic with some plain linguine.

Insanely simple and delicious. Agree with others - no need to wipe the pan out after the scallops cook. Tripled the sauce to serve over pasta - could just have doubled but leftovers were great!

It's mid December in a pandemic, so no basil for me. I omitted the basil and used about a quarter cup of lemon juice instead of the wine. I wanted to give sauce a little flavor and I have had lemon cream sauce with scallops before. It was unbelievably delicious, even the family member who isn't a big scallop fan cleaned his plate.

This is one of my favorite dishes. It also works well with shrimp.

I was very careful to dry the scallops first so that they would brown nicely. I did not move them for three minutes and checked to see how they looked before turning, the other side got just one minute. I served with the brown side up because I did not want to overcook.My scallops had been frozen and produced liquid when they were defrosted overnight in the refrigerator. I saved the liquid and added it with the vermouth when making the sauce. Excellent will have again, fine cold as leftovers.

From someone: 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.

Delicious!!!

Excellent recipe even with substitutions. Onions instead of shallots (shallots are better), half and half instead of heavy cream and fresh basil from a tube instead of leaves. All good! Delicious meal with a fresh green salad.

Excellent, no changes

A delicious recipe. I added roasted cherry tomatoes and would recommend either more acid or less cream. It was extremely rich.

Amazingly delicious! I added a little nutmeg to bring out the cream flavor. A little trick I learned for Alfredo and it was amazing. Would make again with some pasta.

This was spectacular - kicked off our christmas weekend with this and it felt special. I did not have basil so substituted tarragon and served with roasted fennel and wild rice which were great compliments. I can't wait to try it with basil.

This was excellent. I didn't have basil leaves and I sautéed a whole garlic clove with the butter, then removed it. I did have to wipe out the pan after sautéing the scallops as the butter browned. I added the wine, then cream and extra salt and pepper. I cooked a bag of frozen peas with the raviolis, strained, and added to the cream sauce.

Sometimes a recipe can serve as inspiration, waiting to be something other than itself. Grill some salmon filets, follow the sauce recipe from sautéing the shallots to thickening with butter- and flour-thickened whole milk (because no cream in the house). Sauce the fish (removing skin) and finish off with a flourish of basil and chopped fresh dill (because of dill in the house). Serve with steamed white rice and peas. Don’t forget the wine.

This was great served with basmati rice. Easy and fast but kind of fancy too. Will make again for sure

Served over linguine. Doubled the sauce. Between the butter and heavy cream, I think I gained 10lbs.!!!!!!! Sooooo gooood.

Delicious as is and with a few minor changes and tweaks it is easily transformed into a lovely, subtle Thai basil and coconut milk curry. I love recipes that effortlessly jump from one culture to another.

This is one of my favorite NYT recipes ever. I agree with the comments that the browned bits add, and that's the way I do it now. I generally like a little heat but for scallops I think skipping the red pepper flakes is marginally better. This is a real hit with my family, which includes vegetarians who draw the line above scallops. Simple, quick, and delicious.

My butter browned quite a bit - difficult to see in a dark pan. Still, it was absolutely delicious.

Really good, my whole family loved it. I made it following the recipe, and the sauce was delicious. I used frozen scallops. I put them in the refrigerator the night before to thaw and dried them off with a paper towel prior to cooking. I served the scallops and sauce over mashed potatoes. Will definitely make this again.

1st time I have ever left a review but I was so incredibly disappointed with this scallop recipe that I had to. This recipe was a real waste of fresh, locally sourced, beautiful scallops. I know that they were great because I cooked 1/2 of them simply browned in butter and they were heavenly. Then I made this recipe and the sauce was so pungent and unctuous that you couldn't taste the delicate scallops at all, and that was without adding the basil! How this gets a 5 star rating is beyond me-