Scallops pair beautifully with basil and lemon. The key to your success is choosing the best scallops for your recipe. If you have a store that specializes in fish, you will usually find better scallops there. Otherwise, trust your eyes and nose. Scallops shouldn’t smell fishy. They should not have any discoloration or an oily look. If you’re buying frozen ones, avoid bags in which the scallops have ice crystals.
Basil Lemon Scallops
Scallops pair beautifully with basil and lemon. The key to your success is choosing the best scallops for your recipe. If you have a store that specializes in fish, you will usually find better scallops there. Otherwise, trust your eyes and nose. Scallops shouldn’t smell fishy. They should not have any discoloration or an oily look. If you’re buying frozen ones, avoid bags in which the scallops have ice crystals.
Equipment
- Long Skewers
- tongues
Ingredients
- 1 pound cubed pork belly
- Whole basil leaves
- Large white onion quartered
- 12 large scallops
- 5 Tbs Extra Virgin Olive Oil
- Sea Salt
- Lemon pepper
- Lemon slices
Instructions
- Fry the pork belly cubes on all sides and set aside
- Rinse the scallops gently
- Begin placing one scallop, followed by a basil leaf, followed by a lemon slice, a pork cube, and finally, a piece of onion onto a skewer. Repeat two more times per skewer.
- Drizzle the olive oil over each skewer.
- Sprinkle them with salt and lemon pepper.
- Put the skewers in the pan with the pork belly drippings.
- Fry on all sides until golden brown. You know the scallops are done when they become opaque.
- Remove the skewers and let them rest while you prepare
- Serve on a bed of frisee, with some lemon slices for squeezing.