SAUTÉED SCALLOPS STUFFED WITH BASIL

SAUTÉED SCALLOPS STUFFED WITH BASIL image

Yield 4 servings

Number Of Ingredients 7

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1 1/4 to 1 1/2 pounds large sea scallops
Salt and freshly ground black pepper
10 to 20 fresh basil leaves (1 for each scallop)
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and smashed
3 tablespoons fresh lemon juice
4 to 6 cups mixed greens, washed and dried.

Steps:

1. Cut most but not all of the way through the equator of each scallop, and sprinkle with salt and pepper. Stuff each scallop with a basil leaf. 2. Place a large nonstick skillet over high heat for a minute; add the oil and garlic, 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. 3. 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.