| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 3 |
|
Garlic cloves; chopped |
| 3 |
lg |
Basil leaves |
| 2 |
|
Tomatoes; chopped |
| 1 |
lg |
Roasted red pepper; peeled and chopped |
| 1 |
|
Onion |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar |
| 1 |
ts |
Thyme |
|
|
Salt and pepper; to taste |
| 1 1/2 |
lb |
Sea scallops |
| 20 |
|
Fresh basil leaves |
| 1 |
|
Garlic clove; peeled |
| 1/2 |
|
Lemon; cut in quarters |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
INSTRUCTIONS
RED PEPPER SAUCE
STUFFED SCALLOPS
For the sauce, saute onion, add thyme, salt, pepper, tomatoes, garlic and
red pepper for six minutes. Add vinegar and basil, blend until smooth.
Season to taste.
For the scallops, mince the basil, garlic, salt and pepper until very fine.
Mix in a small bowl with one tablespoon of the oil and reserve for thirty
minutes. Butterfly each of the scallops, fill each with a bit of the basil
mixture, close with a toothpick. Put scallops on a plate and drizzle with
remaining oil.
Prepare the grill for the direct heat method. Place scallops on greased
grid and grill for three minutes per side and remove. Serve immediately
with the sauce and garnish with the lemons.
Recipe by: Pearl DeMarco of Burhops Seafood
Converted by MM_Buster v2.0l.
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