Mark Bittman:
One of my all-time favorite recipes. Even though it's super-easy to split and fill scallops, the results are guaranteed to impress.
From How to Cook Everything (Completely Revised 10th Anniversary Edition) Grilled or Broiled Scallops with Basil Stuffing
Makes: 4 servings
Time: 30 minutes
1/2 cup fresh basil leaves
1 clove garlic, peeled
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon extra virgin olive oil
About 1 1/2 pounds large sea scallops
Lemon wedges for serving
1. Mince the basil, garlic, salt, and pepper together until very fine, almost a purée (a food processor won't really help you much here). Mix in a small bowl or cup with 1 tablespoon of the olive oil.
2. Make a deep horizontal slit in the side of each scallop, but don't cut all the way through. Fill each scallop with about 1/2 teaspoon of the basil mixture; close. Pour the remaining oil onto a plate or pan and turn the scallops in it. Let them sit while you heat a charcoal or gas grill or the broiler until very hot and put the rack about 4 inches from the heat source.
3. Put the scallops on the grill or under the broiler (don't pour the remaining oil over them, as it will catch fire), and grill or broil for 2 to 3 minutes per side, no more. Serve immediately, with lemon wedges.
Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks-or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.
