Spicy Bay Scallops


By Dane Feldman

Photo by Dane Feldman.

This recipe is loosely adapted from one for sea scallops with cream and basil. Even in winter, I try to steer clear of heavy cream and recipes with salt. So in order to avoid losing flavor, I added vegetables and hot peppers to make up for the lack of salt and heavy cream. I also used bay scallops instead of sea scallops, but that’s simply just because I prefer bay scallops. They’re often not interchangeable, but in this recipe they can be.

Adapted from The New York Times.

What you’ll need:
4 tbsp margarine
6 campari tomatoes
6 oz snow peas
1 bunch asparagus
1 1/2 lbs bay scallops
1/2 cup shallots, chopped
1 tsp garlic, sliced
3 fresh red chili peppers
1 cup dry white wine
3/4 cup half and half
20 basil leaves
Black pepper

Chop the tomatoes, peppers, and asparagus (keeping some stem on). Discard the remaining asparagus stems.

Heat 2 tbsp of margarine in a large pan and add the scallops and a dash of black pepper. Cook until lightly browned and then remove the scallops from the pan.

Heat the rest of the margarine and saute the garlic and shallots until the shallots are translucent. Add in the tomatoes, asparagus, peppers, and snow peas and cook for another few minutes.

Pour in the wine and let it reduce by half before adding in the half and half. Reduce again and add in the scallops. Stir in the basil and cook until the scallops are finished. Serve in bowls and pour the sauce over.