Servings:
Makes 4 servings
Ingredients
- 20 large fresh basil leaves
- 1 small garlic clove, peeled
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoon extra virgin olive oil
- 2 3/4 tablespoon to 11/2 pounds large sea scallops of fairly uniform size
Preparation
Baking Directions:
1.Mince the basil, garlic, salt, and pepper together until very fine, almost a puree (use a small food processor if you like).
Mix in a small bowl with 1 tablespoon of the olive oil to produce a thick paste.
2.Cut most but not all of the way through the equator of each scallop, then smear a bit of the basil mixture on the exposed center; close the scallop.
3.Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time.
As each scallop browns — it should take no longer than 1 or 2 minutes — turn it and brown the other side.
Serve hot, drizzled with the pan juices.
