Garlic Basil Seared Scallops

If you are finding something delicious dish that made from seafood to treat family on daily meal, you are on the right track. Here I have the best choice for you, this is Garlic Basil Seared Scallops! The reason, it is full of flavor and taste. Just a plate of dish, you will have enough nutrients to provide for whole day. It is not only delicious but also easy to make. And that is reason why the recipe is also new star to light up my dinning table now. After a short of time, for about 10 minutes, it is ready for serving. It means, when you don’t have many time on cooking, or tired days, you can make this dish and enjoy with family.
The recipe is great dish for big fans of seafood. To have the delicious dish, you only save it on your cookbook. That is super simple step! And after that, whenever you have craving, let bring it on your kitchen, the good things of the recipe promise keep you amazed. Maybe you don’t know about its secret, it can take your cooking skill at new level, whether you are or are not good at cooking. Because when cooking, you just need to follow the detailed instructions. So easy, right!
Stopping chat chit here, let check it out with me to find your favorite dish.

Garlic Basil Seared Scallops

Recipe by SandraMyers

Prep time

5

minutes

Cooking time

5

minutes

Ingredients

• 12 large sea scallops, 1 1/4 to 1 1/2 pounds

• 2 teaspoons all-purpose flour, optional,

• 2 tablespoons oil

• 3 to 4 lemon slices

• Salt and fresh ground black pepper

• 2 garlic cloves, minced

• 1 cup fresh basil leaves

• 1 1/2 tablespoons butter

Directions

• Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
• Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
• While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
• Flip the scallops, if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
• Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices.