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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Aaron Spindlow
[email protected]This dish is a must-try for any seafood lover. The scallops are cooked to perfection and the basil stuffing is a perfect complement.
Given Mingochi
[email protected]I would give this recipe a 10/10. The scallops were cooked perfectly and the basil stuffing was delicious.
arshad khan
[email protected]This recipe is a keeper! The scallops were cooked to perfection and the basil stuffing was flavorful and aromatic.
Dildar Shah
[email protected]I've made this dish several times and it's always a hit. The scallops are always cooked perfectly and the basil stuffing is delicious.
Haker Space
[email protected]These scallops were so good! The basil stuffing was the perfect complement to the delicate flavor of the scallops.
Sandal Shehryar
[email protected]I'm not sure what went wrong, but my scallops came out tough and rubbery.
Simon Kossi
[email protected]The recipe was easy to follow and the scallops were delicious. I would recommend this recipe to anyone.
Kynadie Pyle
[email protected]These scallops were amazing! I will definitely be making them again.
Chelly Mccoy
[email protected]I followed the recipe exactly and the scallops turned out perfectly. The basil stuffing was a great touch.
Haroon Haider
[email protected]The scallops were a bit overcooked, but the basil stuffing was still tasty.
nabeel niaz
[email protected]This dish was easy to make and turned out great! The scallops were cooked evenly and the basil stuffing was flavorful. I would recommend this recipe to anyone looking for a quick and easy seafood dish.
Bella Morrine Carranza
[email protected]I'm not usually a fan of scallops, but these were delicious! The basil stuffing was a great addition and really elevated the flavor of the scallops.
Aisosa Iyase
[email protected]These scallops were a hit at my dinner party! The basil stuffing was flavorful and the scallops were cooked perfectly. I will definitely be making this dish again.