| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Scallops, Shrimp | 3 | Servings | |
INGREDIENTS
| 6 | lg | Sea scallops |
| 6 | Raw jumbo shrimp; peeled and deveined | |
| Salt and freshly-ground pepper; to taste | ||
| Flour to dust the seafood lightly | ||
| 2 | tb | Olive oil |
| 6 | Garlic cloves; minced | |
| 1 1/2 | tb | Chopped fresh basil |
| 3 | tb | Lemon juice |
| 1 | c | Hot cooked rice |
INSTRUCTIONS
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@beachlink.com> on Feb 18, 1998
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