Before trying this recipe, I had never made scallops before. However, my boss and a coworker were constantly talking about how easy they are to cook. Eventually I broke down and decided to try my hand at it.
I can safely say that I'm a scallop convert. I will add this though. Cooking scallops is not as easy as they made it out to be. It is very easy to overcook them so you have to pay constant attention.
That night, the menu was comprised of ribeye steak, sauteed scallops in lemon basil sauce, and asparagus.
For the scallops, you will need:
4 Tablespoons Butter
2 Cloves Garlic, Diced
Chopped, Fresh Basil
1 Lbs Large Sea Scallops with Outer Muscle Removed
2 Tablespoons Lemon Juice
Kosher Salt or Sea Salt
Freshly Cracked Black Pepper
Using a heavy skillet, melt your butter on medium. Add your garlic, constantly moving them about with a spatula.
Add the basil and saute on medium-high. Continue to move the basil and garlic around the skillet. Add the scallops, circular side down. Watch them very carefully. Turn them over after 2 minutes or they start to get a very light-golden color.
Add your lemon juice and continue to stir. Once both sides are cooked, immediately remove the scallops from skillet. Season with salt and pepper and top with the lemon basil sauce.
This worked very well with the steak. The garlic and basil caramelized in the lemon juice to make a very tangy fresh tasting combination.
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