Wednesday, November 21, 2018

Grilled Scallops with Lemon and Basil #KitchenMatrixCookingProject

Tender Sea Scallops grilled to perfection, sprinkled with lemon juice and basil, makes a perfect first course for this Holiday season.


I'm late to the party but I hope you'll join me and the others as we share scallop recipes today.
I'm a day late and a dollar short to the Kitchen Matrix Cooking Project this month.  The holidays are always a busy time for me and sometimes my thought process gets skewed.


I chose the topics for this month that I, Cam of Culinary Adventures with Camilla and Karen of Karen's Kitchen Stories would be making this month.  As I was going through the cookbook I had menu plans in my head.  I knew I wanted to make a nice welcome home dinner for my son who lives in Virginia and hadn't been home since Thanksgiving 2016.  

I decided to make Scallops as the first course and chose that as our theme.  My son was coming in on November 20th.  That was yesterday and the day we post for this project.  So, I don't know why I didn't mark it to be posted on the 27th.  Brain fart.....

Anyhow, that is why I am late with this post.  We had a wonderful dinner starting with these Scallops.

Let's see how the others chose to serve their Scallops.......






#seafood, #scallops, #firstcourses, #quick, easy
Seafood, First Courses
American
Yield: 6 servingsPin it

Scallops with Lemon and Basil

prep time: 5 minscook time: 5 minstotal time: 10 mins
Tender Sea Scallops grilled to perfection, sprinkled with lemon juice and basil, makes a perfect first course for this Holiday season.

ingredients:

18 Sea Scallops, cleaned and dried, side muscle removed
olive oil
salt and pepper
1/2 lemon
6-7 basil leaves, chopped

instructions:

Heat a large grill pan over high heat.  Brush the scallops with olive oil and season with salt and pepper.  Place on the grill pan and sear for about 3 minutes until scallops easily release from the pan and have sear marks.  Turn to other side and sear for another 2 minutes.

Remove to a serving platter.  Squeeze the lemon juice over the scallops.  Sprinkle with basil and serve.

NOTES:

Inspired by Mark Bittmans Kitchen Matrix Cookbook
Created using The Recipes Generator

6 comments:

  1. Those look delicious! I'm so glad you joined us...since you picked the recipe. LOL.

    ReplyDelete
  2. This sounds so simple and delicious! I love using a grill pan. What a lovely welcome "home" for your son. xoxo

    ReplyDelete

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