SAUTéED SCALLOPS STUFFED WITH BASIL
Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you happen to cut the scallops all the way through, sandwich them back together around the basil; scallops have enough gelatin to more or less stick to themselves. This recipe can also be made with pesto, but homemade pesto takes a bit of time, and the scallops cook in no time at all, so the pesto sort of slows the recipe down. A whole basil leaf serves the same purpose and is much quicker. Serve the scallops on a bed of mixed greens. Deglazing the pan with lemon juice is a nice touch; the warm dressing on cool greens is a treat. And you can use wine, stock, soy sauce or any number of other liquids to play around with the flavor of the dish as you like.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
- 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.
- Place a large nonstick skillet over high heat for a minute; add the remaining oil, 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.
- 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.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 1 gram, TransFat 0 grams
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MD Fozla Alahe
[email protected]This recipe is not for beginners.
Vb Vvb
[email protected]The basil stuffing was a bit too overpowering for my taste.
Haya Khan7
[email protected]I'm not sure if I did something wrong, but my scallops were a bit rubbery.
BSB PLAYZ - BANGLA GAMING
[email protected]I accidentally used panko breadcrumbs instead of regular breadcrumbs, but it still turned out great.
Kwame Chief
[email protected]I had some trouble finding fresh basil, but dried basil worked just as well.
Nasir Shoukat
[email protected]This dish is a bit time- consuming, but it's worth the effort.
Pem zam
[email protected]I'm not usually a fan of scallops, but this recipe changed my mind.
Lebo Rampedi
[email protected]The basil stuffing really makes this dish.
Andre Remy Mananga Ateba
[email protected]This dish is a must-try for any seafood lover.
Honey Tunes
[email protected]I've tried this recipe several times and it never disappoints.
Nishaa Ansari
[email protected]This is my go-to recipe for special occasions.
Natasha
[email protected]I highly recommend this recipe. The scallops are cooked to perfection and the basil stuffing is divine.
Ayanda Maqondose
[email protected]This dish is easy to make and always a crowd-pleaser.
Solomon Sol
[email protected]I love this recipe! The scallops are so tender and juicy, and the basil stuffing is the perfect complement.
Ibrahim AlAyoubi
[email protected]This is a great recipe for a special occasion. The scallops are elegant and the basil stuffing is a nice twist.
Emmanuel Usulor
[email protected]I've made this dish several times now and it always turns out great. The scallops are always cooked perfectly and the basil stuffing is so flavorful.
Shahzad YT PUBG
[email protected]This dish was a hit at my last party! The scallops were cooked perfectly and the basil stuffing was delicious. I will definitely be making this again.