Sauteed Scallops With Fresh Basil at Karen Backstrom blog

Sauteed Scallops With Fresh Basil. 20 large fresh basil leaves. Finely grate lemon rind, reserving 1/4 teaspoon. 1 ¼ pounds fresh or frozen sea scallops. Learn how to pan sear scallops in 10 minutes with a simple garlic herb butter sauce. ¼ teaspoon freshly ground black pepper, divided. Learn how to make easy and delicious scallops with a tangy lemon garlic butter sauce and fresh basil. 3 tablespoons extra virgin olive oil. Sprinkle the chopped basil over the scallops and toss gently to mix. Return the scallops to the pan and toss to coat them in the sauce. ¼ teaspoon freshly ground black pepper. ¼ teaspoon ground black pepper. (do not overcook.) cook orzo according to package. 1 small clove garlic, peeled. ½ cup dry red wine. Add scallops, and cook until golden brown, about 1 minute and 30 seconds per side.

Recipe Sautéed Scallops The Seaside Farm Market Corolla, North
from theseasidefarmmarket.com

Learn how to pan sear scallops in 10 minutes with a simple garlic herb butter sauce. ¼ teaspoon ground black pepper. 3 tablespoons extra virgin olive oil. 1 ¼ pounds fresh or frozen sea scallops. Serve immediately, garnished with additional lemon zest and fresh basil if desired. Add scallops, and cook until golden brown, about 1 minute and 30 seconds per side. Finely grate lemon rind, reserving 1/4 teaspoon. Sprinkle the chopped basil over the scallops and toss gently to mix. ½ cup dry red wine. ¼ teaspoon freshly ground black pepper, divided.

Recipe Sautéed Scallops The Seaside Farm Market Corolla, North

Sauteed Scallops With Fresh Basil Return the scallops to the pan and toss to coat them in the sauce. This recipe is perfect for a quick and fancy meal with minimal ingredients and steps. Add the lemon juice and zest, stirring to combine. (do not overcook.) cook orzo according to package. ½ cup dry red wine. ¾ cup dry white wine. Finely grate lemon rind, reserving 1/4 teaspoon. ¼ teaspoon freshly ground black pepper, divided. ¼ teaspoon ground black pepper. 1 ¼ pounds fresh or frozen sea scallops. 1 ½ pounds large sea scallops. Sprinkle the chopped basil over the scallops and toss gently to mix. Return the scallops to the pan and toss to coat them in the sauce. This recipe shows you how to choose, season, and cook scallops for a perfect golden crust and tender inside. 1 small clove garlic, peeled. Serve immediately, garnished with additional lemon zest and fresh basil if desired.

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