SEARED SCALLOPS WITH GARLIC AND BASIL
Steps:
- Brush scallops on both sides with Garlic Paste; sprinkle with salt and pepper. Heat 2 tablespoons of the oil in large skillet on high heat. Place scallops in skillet. Reduce heat to medium. Cook 6 to 8 minutes, until golden brown on both sides, turning only once and adding remaining oil, if needed.
- Sprinkle with Basil just before serving. Serve over cooked rice, if desired.
SCALLOPS WITH CREAM AND BASIL
Steps:
- Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
- Turn off heat, cool pan a bit and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
- Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
- Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 21 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 1 gram
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
ROASTED-GARLIC BASIL SAUCE
Steps:
- Preheat oven to 425°F.
- Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.
- Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled.
- In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.
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