Garlic And Seafood Sauti

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Rod Rogers

CATEGORY	CUISINE	TAG	YIELD
Seafood		Scallops, Shrimp	3	Servings

INGREDIENTS

6		Sea scallops
6		Raw jumbo shrimp, peeled and
		deveined
		Salt and freshly-ground
		pepper to taste
		Flour to dust the seafood
		lightly
2	T	Olive oil
6		Garlic cloves, minced
1 1/2	T	Chopped fresh basil
3	T	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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