Scallops With Garlic And Basil
|Scallops||1 1⁄2 Pound, cut into 1/2 inch pieces (700 Gram)|
|Lemon||1 , juiced|
|White pepper||To Taste|
|Flour||2 Ounce (50 Gram)|
|Vegetable oil||3 Fluid Ounce (75 Milliliter)|
|Shallots||3 , finely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Dried basil||1⁄2 Teaspoon|
|Butter||1 Ounce (25 Gram)|
|Parsley||1 Tablespoon, freshly chopped|
Sprinkle the scallops with lemon juice and salt and pepper, then coat with the flour.
Heat enough of the oil in a frying pan just to cover the bottom.
Add the scallops and fry, stirring, until they are lightly browned.
Stir in the shallots, garlic and basil and cook for a further 2 minutes.
Remove from the heat and stir in the butter and parsley.
Spoon into four dishes and serve hot.