Creamy Scallops

Due to availability in my area, I usually buy frozen scallops. In that case you must defrost them, remove the tough muscle from the edge of each scallop, rinse them one by one to get rid of any sand, and finally pat them dry. Now that they are clean and dry, dredge them in the flour. Set the scallops aside while you prep the remaining ingredients:

First, cut the tomatoes into thin slices or small cubes. Then peel and crush the garlic using a garlic press. Then chop the parsley and the basil and zest the lemon. Set everything aside for use in the following steps.

Now that the main ingredients are ready, turn on the stove to medium high. Use a heavy bottom pot. Allow it to heat, add 3 tablespoons of butter and one tablespoon of olive oil. When the butter is all melted add the scallops one by one (remove any excess flour before adding them to the pot. Also, do not overcrowd the pot). Cook the scallops about 2 minutes per side until they are golden brown on both sides. Remove them from the pot, season them with salt and pepper and set them aside for now.

Add the other 3 tablespoons of butter and the 1 tablespoon of olive oil to the pot. Also add the tomatoes, garlic and red pepper flakes, stir them around occasionaly allowing the tomatoes to soften (6 minutes). Add the sugar and the parsley. Wait 5 more minutes, lower the heat to medium-low and add the cream slowly (you may need more or less cream depending on how juicy the tomatoes were). Wait for the cream to thicken (5 minutes) and add the scallops back into the pot. Let them finish cooking for another 4 minutes. Turn off the stove, add the lemon zest and the basil.

Serve it hot with white crusty bread, or over your favorite pasta.