Buffalo Scallops with Basil and Lime – serves 4
1 pound sea scallops, remove the tough tendon
Juice of 2 limes
3 cloves fresh garlic, minced
10 dashes of Tabasco sauce
1/3 ~ 1/2 c. fresh basil, chopped
1/4c. extra virgin olive oil
1 tsp sea salt
1/2 tsp ground black pepper
2 Tbsp vegetable oil
Combine the lime juice, garlic, Tabasco, basil, olive oil, sea salt and black pepper in a large bowl and set aside.
Heat the vegetable oil over medium high heat in a large saute pan. Season the scallops with salt and pepper.
Add them to the pan and cook until they are browned on both sides – about 5 minutes total time.
Do this in batches if necessary to not crowd the pan.
Toss the scallops into the bowl with the lime juice mixture and serve immediately.
Adapted from The New York Times Seafood Cookbook recipe by John Willoughby and Chris Schlesinger