pumba
DIS PUMBARIZER
- Joined
- Dec 28, 1999
- Messages
- 24,003
6 large sea scallops
6-8 raw, large, peeled and deveined shrimp
Salt and freshly-ground pepper to taste
Flour (just enough to dust the seafood lightly)
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 tablespoons chopped fresh basil
3 tablespoons lemon juice
1 cup hot cooked rice
Rinse and clean the scallops, then pat dry. Cut in half crosswise. In a bowl with the shrimp, season the seafood with salt and pepper to taste, then lightly dust with flour. Shake off any excess flour.
Heat the oil in a large frying pan. Add the scallops and shrimp and cook over high heat. Cook for 1-2 minutes, then turn the seafood. Add the garlic and basil and stir to coat the seafood well. Cook for another 2 minutes or until golden and firm to the touch. Sprinkle with the lemon juice and serve over rice.
6-8 raw, large, peeled and deveined shrimp
Salt and freshly-ground pepper to taste
Flour (just enough to dust the seafood lightly)
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 tablespoons chopped fresh basil
3 tablespoons lemon juice
1 cup hot cooked rice
Rinse and clean the scallops, then pat dry. Cut in half crosswise. In a bowl with the shrimp, season the seafood with salt and pepper to taste, then lightly dust with flour. Shake off any excess flour.
Heat the oil in a large frying pan. Add the scallops and shrimp and cook over high heat. Cook for 1-2 minutes, then turn the seafood. Add the garlic and basil and stir to coat the seafood well. Cook for another 2 minutes or until golden and firm to the touch. Sprinkle with the lemon juice and serve over rice.
