Friday, August 19, 2005

Grilled Scallops with Basil Stuffing

Basil Stuffed Scallops

Source: CLBB and Mark Bittman's How to Cook Everything

Note: We used this as a companion dish to some king crab legs, so we only grilled up 8 large scallops and cut the basil stuffing in half which worked pretty well.

Makes 4 serving
Time: 30 minutes, plus time to preheat the grill

1/2 cup fresh basil leaves
1 clove garlic
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 pounds or more large sea scallops

Mince the basil, garlic, salt and pepper together until very fine, almost a puree (you can do this in a food processor, but it really won't save you time or effort). Mix in a small bowl or cup with 1 tablespoon of the olive oil.

Make a deep horizontal slit in the side of each of the scallops, but don't cut all the way through. Fill each scallop with about ? teaspoon of the basil mixture; close. Pour the remaining oil onto a plate or pan and turn the scallops in it. Let sit while you preheat a gas grill or start a charcoal fire; it should be very hot before grilling, with the rack about 4 inches from the heat source.

Place the scallops on the grill (don't pour the remaining oil over them, as it will catch fire), and grill 2 to 3 minutes per side, no more. Serve immediately, with lemon wedges.

I talked about this recipe HERE.

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