Grilled or Broiled Scallops with Basil Stuffing
Instructions:
One of my all-time favorite recipes. Even though it’s
super-easy to split and fill scallops, the results are guaranteed
to impress.
Other seafood you can use: shrimp (split lengthwise for
stuffing); monkfish cut crosswise into thick medallions.
1/2 cup fresh basil leaves
1 clove garlic, peeled
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon extra virgin olive oil
About 11/2 pounds large sea scallops
Lemon wedges for serving
MAKES: 4 servings
TIME: 30 minutes
- Mince the basil, garlic, salt, and pepper together until very fine, almost a purée (a food processor won’t really help you much here). Mix in a small bowl or cup with 1 tablespoon of the olive oil.
- Make a deep horizontal slit in the side of each scallop, but don’t cut all the way through. Fill each scallop with about 1/2 teaspoon of the basil mixture; close. Pour the remaining oil onto a plate or pan and turn the scallops in it. Let them sit while you heat a charcoal or gas grill or the broiler until very hot and put the rack about 4 inches from the heat source.
- Put the scallops on the grill or under the broiler (don’t pour the remaining oil over them, as it will catch fire), and grill or broil for 2 to 3 minutes per side, no more. Serve immediately, with lemon wedges.
- Grilled or Broiled Scallops with Thai Basil Stuffing.
- Substitute Thai basil for the basil and use 2 teaspoons nam pla (Thai fish sauce) instead of the salt. Substitute peanut or neutral oil, like grapeseed or corn, for the olive oil. While you’re making the paste in Step 1, stir in a tablespoon or so of minced fresh chile (like jalapeño or Thai) or hot red pepper flakes and a pinch of sugar. Use this mixture to fill the scallops and then grill or broil, garnishing with lime wedges instead of the lemon.
- Grilled or Broiled Scallops with Miso Stuffing.
- Omit the basil and garlic and substitute peanut or neutral oil, like grapeseed or corn, for the olive oil. Make a paste by combining 1/2 cup white or yellow miso with 2 tablespoons mirin (or 1 tablespoon each honey and water), a light sprinkling of salt, a pinch of cayenne, and the oil. Use this to fill the scallops, and smear around the outsides with the remaining oil.
- Bacon-Wrapped Grilled or Broiled Scallops.
- Omit the basil. Make a marinade with all the olive oil, garlic, and a sprinkle of salt and pepper; roll the scallops around in this mixture and let them sit. Cook 8 slices of bacon until done. Cut the bacon into pieces that will wrap around the scallops and secure them with soaked toothpicks, stuck horizontally through the sides of the scallops.
- Kombu-Wrapped Grilled or Broiled Scallops.
- Omit the basil and substitute dark sesame oil for the olive oil. Make a marinade with the oil, garlic, and a sprinkle of salt and pepper; roll the scallops around in this mixture and let them sit. Put about 1/2 ounce of kombu (seaweed) in a bowl and cover with cold water. Soak for about an hour, until soft and dark green. Drain and pat dry. Cut the kombu lengthwise into strips and wrap around the scallops, securing with a soaked toothpick stuck horizontally through the sides of the scallops. Proceed with the recipe, serving with Soy Dipping Sauce and Marinade or Ponzu Sauce if you like instead of lemon.