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Garlic and Seafood Sauti

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Scallops Shrimp


  • 6 lg Sea scallops
  • 6 Raw jumbo shrimp; peeled and deveined
  • Salt and freshly-ground pepper; to taste
  • Flour to dust the seafood lightly
  • 2 tb Olive oil
  • 6 Garlic cloves; minced
  • 1 1/2 tb Chopped fresh basil
  • 3 tb Lemon juice
  • 1 c 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.
Recipe by: In The Kitchen With Bob Bowersox
Posted to KitMailbox Digest by "Art Guyer" <> on Feb 18, 1998