Seared Scallops with Basil Sauce

An infusion of two simple ingredients, fresh basil and whipping cream, creates a rich and decadent sauce that is easy to prepare.


  • 1/4 cup heavy whipping cream
  • 1/4 cup fresh basil, finely chopped
  • 1/8 teaspoon salt and coarsely ground black pepper
  • 10 large scallops (about 1-1 1⁄2 ounces each)
  • 2 teaspoons Citrus & Basil Rub
  • 2 tablespoons all-purpose flour
  • 2 cups red and yellow grape tomatoes, cut in half
  • Salt and coarsely ground black pepper


  1. Place cream in Small Micro-Cooker®; microwave on HIGH 25-30 seconds or until hot. Add basil and salt to cream. Let stand to infuse cream with basil flavor.

  2. Meanwhile, remove small muscle from side of each scallop, if necessary. Sprinkle scallops with citrus rub; dredge scallops in flour, shaking off excess. Heat (10-in.) Skillet over medium heat until hot; generously spray with oil. Add scallops and cook 4-6 minutes or until scallops are deep golden brown, turning once. Remove scallops from Skillet; drain well on paper towels.

  3. Meanwhile, wipe out Skillet, lightly spray with oil and heat over medium heat until hot. Add tomato halves; season with salt and black pepper. Sauté just until warm, about 30 seconds. To serve, microwave basil sauce on HIGH an additional 30 seconds or until hot. Arrange five scallops in a circle in center of each serving plate. Spoon tomatoes into center. Drizzle sauce around edge of plate.


  • 2  servings

Nutrients per serving:

Calories 310, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 18 g, Protein 27 g, Sodium 850 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

 1 starch, 3 medium-fat meat (1 carb)

Cook's Tips:

A sea scallop is a small round muscle about 1 1⁄2 inches in diameter that is protected by two fan-shaped shells. Raw scallops should be creamy white

or slightly pink in color and have a distinct sweet odor when fresh.
Sea scallops have a small fibrous muscle on the side which should be removed because it can toughen when
Be careful not to overcook scallops or they will become tough and chewy. They are deliciously tender when quickly sautéed, grilled or broiled. Scallops should be cooked until the centers are still slightly translucent.

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