Seafood in Basil Sauce

"Use shrimp or scallops (or a combination) in this delicious sauce flavored with basil, garlic, and oil. You can also use the sauce on poached salmon or whitefish, too. I like to serve this over pasta with some sauteed whole mushrooms and a tossed green salad. Be sure not too cook the seafood too long or it will toughen. This recipe is easily halved or doubled."
 
Download
photo by breezermom photo by breezermom
photo by breezermom
Ready In:
15mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a blender of food processor, combine basil, garlic, olive oil, salt and 1 T. melted butter. Process until smooth.
  • Heat the 2 T. butter in a heavy skillet over high heat until the butter bubbles.
  • Add seafood, turning quickly in the butter to evenly coat. Reduce heat to medium. Saute, stirring, until seafood is heated through and cooked.
  • Add sherry. Simmer 30 seconds. Add sauce from blender or food processor. Stir with spatula until sauce coats seafood evenly.
  • Sprinkle with Parmesan cheese and parsley. Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is delicious! I made this for scallops, and would love to have served over angel hair pasta, but right now I can't have any pasta for dietary reasons. Fabulous scallops, and I know I'll make these again. Thanks for sharing. Made for Holiday Tag game.
     
  2. Very tasty and easy sauce...we had this with scallops and it was delicious. Thanks for posting!
     
Advertisement

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes