| 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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