Spicy Seared Scallops With Basil And Lemon Rind
serves 6
Cutting a criss-cross pattern on the scallops makes them open much like blooming flowers, letting them absorb more dressing as they cook.
Read more about this recipe in Sizzle: Sensational Barbecue Food.
Rind of 1 lemon taken off in thick strips
1 tablespoon lemon juice
4 tablespoon extra-virgin Olive oil
1/2 large red bell pepper, seeded and finely diced
1 pound scallops, rinsed and patted dry
2 tiny dried bird’s eye chilies, crushed
1 handful small basil leaves
prep: 15 minutes
total: 15 minutes
vegetable peeler
skillet or saucepan
sharp knife
bowl
barbecue hot plate (or cast-iron griddle)
serving dish
grill
1. Set aside rind before halving and squeezing lemon. Put juice in a bowl with 2 tablespoons oil, 1/4 teaspoon salt and pepper to taste.
2. Put bell pepper in a skillet or saucepan with 1 tablespoon oil and cook gently until tender. Let cool, then add to dressing.
3. Score one side of each scallop (not the coral; remove the coral if you wish) in a criss-cross pattern using the point of a sharp knife. Put scallops in a bowl and drizzle with 1 tablespoon oil. Add chilies and lemon rind. Gently toss scallops until they are coated with oil.
4. Cook scallops, scored-side down to begin with, over medium heat on a barbecue hot plate (cast-iron griddle) for a few minutes on each side until nearly cooked through. Cook the lemon rind too, until golden. Transfer scallops to a serving dish as they are done, add the dressing and garnish with basil leaves and cooked lemon rind. Serve immediately.
