| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Barbecue ma, Barbman1 |
4 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves, chopped |
| 3 |
|
Basil leaves |
| 2 |
|
Tomatoes, chopped |
| 1 |
|
Roasted red pepper, peeled |
|
|
and chopped |
| 1 |
|
Onion |
| 2 |
T |
Olive oil |
| 1 |
T |
Balsamic vinegar |
| 1 |
t |
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 |
T |
Extra virgin olive oil |
| 1 |
t |
Salt |
| 1/2 |
t |
Ground black pepper |
INSTRUCTIONS
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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