Yield: 3 Servings
Measure | Ingredient |
---|---|
6 larges | Sea scallops |
6 \N | Raw jumbo shrimp; peeled and deveined |
\N \N | Salt and freshly-ground pepper; to taste |
\N \N | Flour to dust the seafood lightly |
2 tablespoons | Olive oil |
6 \N | Garlic cloves; minced |
1½ tablespoon | Chopped fresh basil |
3 tablespoons | Lemon juice |
1 cup | Hot cooked rice |
Rinse and clean the scallops, then pat dry. Cut in half crosswise. In a bowl with the shrimp, season the seafood with salt and pepper to taste, then lightly dust with flour. Shake off any excess flour.
Heat the oil in a large frying pan. Add the scallops and shrimp and cook over high heat. Cook for 1-2 minutes, then turn the seafood. Add the garlic and basil and stir to coat the seafood well. Cook for another 2 minutes or until golden and firm to the touch. Sprinkle with the lemon juice and serve over rice.
Recipe by: In The Kitchen With Bob Bowersox Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Feb 18, 1998