Sauteed Scallops Stuffed With Basil

• 20 large fresh basil leaves
• 1 small clove garlic, peeled
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 1/4 to 1 1/2 pounds fairly uniform large sea scallops
• 3 tablespoons fresh lemon juice
• 4 to 6 cups mixed greens, washed and dried

1. Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor).
2. Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
3. Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
4. Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time.
5. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
6. Place scallops on a bed of greens.
7. Turn the heat to low, and add the lemon juice to the skillet.
8. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.

fresh basil, clove garlic, coarse salt, freshly ground black pepper, extra virgin olive oil, scallops, lemon juice, mixed greens

Taken from cooking.nytimes.com/recipes/6794 (may not work)