Ingredients

1 1/4 to 1 1/2 pounds large sea scallops

Salt and freshly ground black pepper

10 to 20 fresh basil leaves (1 for each scallop)

2 tablespoons extra virgin olive oil

1 clove garlic, peeled and smashed

3 tablespoons fresh lemon juice

4 to 6 cups mixed greens, washed and dried.

Preparation

  1. Cut most but not all of the way through the equator of each scallop, and sprinkle with salt and pepper. Stuff each scallop with a basil leaf.

  2. Place a large nonstick skillet over high heat for a minute; add the oil and garlic, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.

  3. Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.