Scallops are great for low calorie days, but they can be a little expensive as I found out recently. I bought a frozen packet of hand dived scallops, which I’m sure are more sustainable than the dredged variety, but I think they cost me about $60 per kilo. It wasn’t until after I left the supplier that the cost dawned on me. Anyway, next time I’ll probably go for the dredged one’s as I think the fishereis over here are pretty responsible, and the price will be about a third of the hand dived ones. According to the nutritional information on the packet, these Scallops are about 60 calories per 100 grams, which means you could eats heaps of them.
We have a Basil plant just starting to go to seed, and I want to use up the leaves while they are in tip top condition, so I searched for a recipe with Basil, and Scallops. In my head, this is a bit of a weird combination of flavors, but I’m willing to try most things. This Mark Bittman recipe http://dinersjournal.blogs.nytimes.com/2012/02/24/the-minimalist-sauteed-scallops-stuffed-with-basil/?_r=0 kept coming up in my search queries, and it seems like he has been making this for 20 years or more, so they can’t be bad. However, I do want to add some kick to this dish, so have added some garlic, fresh chili, and thinly sliced red onion inspired by this recipe http://www.steamykitchen.com/19262-chili-and-basil-scallops-recipe.html
The recipe looks simple enough, let’s see what they taste like.
Recipe serves 2
10 large or 12 medium Scallops, fresh or thawed if Frozen
5 Basil Leaves cut into thin strips (chiffonade)
2 tomatoes (optional)
3 cups of salad greens
2 cloves garlic finely chopped
1 teaspoon dried chili flakes
1/2 red onion cut into fine slices
2 tablespoons of Olive oil
Juice of 1/2 Lemon, plus wedge to serve.
1/4 cup chicken stock
salt and pepper
1. Sprinkle salt and pepper over each Scallop.
2. Place a large nonstick skillet over high heat for a minute; add the oil then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
3. Place scallops on a bed of greens, with tomatoes sliced on the side. Turn the heat to low, and add the garlic, chili, thinly sliced onion, and fry for 30 seconds, add lemon juice, chicken stock and Basil to the skillet. Cook, stirring, for about 10 seconds; then pour the pan juices over the scallops and greens, and serve.