Garlic and seafood sauti

Yield: 3 Servings

Measure Ingredient
6 larges Sea scallops
6 Raw jumbo shrimp; peeled and deveined
Salt and freshly-ground pepper; to taste
Flour to dust the seafood lightly
2 tablespoons Olive oil
6 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

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