Sauteed Scallops Stuffed With Basil

1. 1

   Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor).

2. 2

   Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.

3. 3

   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.

4. 4

   Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time.

5. 5

   Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.

6. 6

   Place scallops on a bed of greens.

7. 7

   Turn the heat to low, and add the lemon juice to the skillet.

8. 8

   Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.

* Per serving · 4 servings · Values may vary.

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