As long as a scallop is a good inch across and roughly three-quarters of an inch thick, you can make an equatorial slit in it and fill the cavity with herb paste, peanut sauce, tomato pulp minced with cilantro or parsley, or any savory mixture you like.
Cook Time: 30 minutes
20 large fresh basil leaves
1 small clove garlic, peeled
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 1/4 to 1 1/2 pounds fairly uniform large sea scallops
3 tablespoons fresh lemon juice
4 to 6 cups mixed greens, washed
Mince the basil, garlic, salt and pepper together until very fine, almost a purée
(or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon
olive oil to
produce a thick paste.
Cut most but not all of the way through the equator of each scallop; then,
smear about ¤ teaspoon of the basil mixture on the exposed center; close the
Place a large nonstick skillet over high heat for a minute; add the remaining
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.
Place scallops on a bed of greens. Turn the heat to low, and add the lemon
juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan
juices over the scallops and greens, and serve.