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Capesante
al Basilico
_______________

Scallops with Basil

1 lb (450 gr) 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

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. . .

Printer friendly recipe