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Scallops in Basil Cream Sauce

Serves: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes



  • 12 scallops rinsed and dried on a paper towel
  • 1 stick of butter divided (8 tablespoons)
  • 1 tablespoon oil
  • 1 onion diced
  • 1 teaspoon salt 
  • 2 garlic cloves minced 
  • 1 cup shitake mushroom sliced 
  • ½ cup white wine
  • ½ cup loosely packed basil leaves chopped and divided
  • 1 cup heavy cream
  • Pinch of hot pepper flakes 
  • Linguine or pasta of choice


  1. Bring 4-6 quarts of water to a boil. Add in the linguine and stir. Cook until pasta is soft (about 9 minutes). 
  2. In a pan, melt 2 tablespoons of butter in a sautéed pan. Add the scallops and sear 1 minute per side. Transfer to a plate.  
  3. In the same pan, add 2 tablespoons of butter and 1 tablespoon of oil. Add the onion and sauté until soft and translucent (about 6 minutes). Stir in the garlic and salt. 
  4. Add another 2 tablespoons of butter and the mushrooms to the pan. Cook until the mushrooms are soft and start to brown (about 5 minutes). 
  5. Lower the heat and slowly add the wine. Bring to a simmer and let cook for 2 minutes. 
  6. Add the cream, half of the basil and a pinch of hot pepper flakes. 
  7. Let the mixture thicken slightly (about 3 minutes) without boiling.  
  8. Add the scallops to the pan and simmer for 2 minutes. 
  9. Turn the heat off, cover and let sit 4 minutes. 
  10. Stir in the rest of the basil. 


To serve: 

  1. Plate the linguine and pour the scallops and sauce over it. Top with basil and pepper flakes.