Sautéed Scallops Stuffed With Basil
- 1 1/4 to 1 1/2 pounds large sea scallops
- Salt and freshly ground black pepper
- 10 to 20 fresh basil leaves (1 for each scallop)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, peeled and smashed
- 3 tablespoons fresh lemon juice
- 4 to 6 cups mixed greens, washed and dried.
- 1. Cut most but not all of the way through the equator of each scallop, and sprinkle with salt and pepper. Stuff each scallop with a basil leaf.
- 2. Place a large nonstick skillet over high heat for a minute; add the oil and garlic, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
- 3. Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.
scallops, salt, basil, extra virgin olive oil, clove garlic, lemon juice, mixed greens
Taken from www.epicurious.com/recipes/member/views/sauteed-scallops-stuffed-with-basil-52733981 (may not work)