Sautéed Scallops Stuffed With Basil
Sautéed Scallops Stuffed With Basil
Mark BittmanTime 30 minutes Yield 4 servings
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.
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Ingredients
- 20 large fresh basil leaves
- 1 small clove garlic, peeled
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 ¼ to 1 ½ pounds fairly uniform large sea scallops
- 3 tablespoons fresh lemon juice
- 4 to 6 cups mixed greens, washed and dried
Preparation
- Step 1Mince 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.
- Step 2Cut 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.
- Step 3Place 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.
- Step 4Place 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.