BUFFALO PAN SEARED SEA SCALLOPS WITH BASIL AND LIME (for four)

 

juice of 2 limes

8 to 10 dashes Tabasco

1 teaspoon minced garlic

1/3 cup roughly chopped fresh basil

¼ cup extra-virgin olive oil

salt

freshly ground black pepper to taste

2 tablespoons vegetable oil

1 pound large sea scallops, tough tendon removed

 

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1. In a large bowl, combine lime juice, Tabasco, garlic, basil, olive oil, salt and pepper. Mix well and set aside.

2. Place vegetable oil in a medium skillet and heat over medium-high heat until hot but not smoking. Sprinkle scallops generously with salt and pepper. Add them to pan, in batches if necessary, to avoid crowding. Saute, turning occasionally, until they are just browned on both sides, about 5 minutes total.

3. Remove scallops from heat, add to bowl with other ingredients, toss well and serve hot.

 

from Florence Fabricant, The New York Times Seafood Cookbook, recipe by John Willoughby and Chris Schlesinger

 

SERVE WITH: Celery salad and sliced summer tomatoes with blue cheese and chive dressing