Yield: 3 Servings
|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