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Scallops with Basil
Capesante al Basilico
1 lb (450 g) shelled scallops
salt and pepper
flour for dusting
2 - 3 tablespoons extra-virgin olive oil
1 tablespoon butter
1 garlic clove, mashed
2 - 3 tablespoons lemon juice
2 tablespoons chopped fresh basil
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Season the scallops with salt and pepper.
Dredge lightly in the flour.
Shake away the excess flour.
Heat the oil in a frying pan and add the scallops.
Add the butter . . .
Reduce heat to medium high and sauté for about 2 minutes on all sides.
. . . and basil, and cook for 2 more minutes until golden and just firm. Serve warm.
. . . a squeeze of lemon . . .
. . . the mashed garlic. . .

Second Course >> Scallops with Basil

Scallops with Basil. Delicious scallops are sauteed with extra-virgin olive oil and garlic, and flavored with fresh basil leaves. The flour cover and the lemon juice will develop a mouth watering sauce where you can dip your bread. Use smaller softer Bay Scallops and they will be sweeter tasting and simply scrumptious.