A recipe for my scallops

I figured out what to do with my gorgeous scallops from the coast. My friend sent me the link to this recipe and video by my hero Mark Bittman on nyt.com. Butter and cream loveliness! MMM.

Scallops with basil and cream:

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.

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.

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.

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.

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.

Yield: 4 servings.