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Tuesday, July 17, 2012

Lime Bathed Scallops

I somehow forgot how much more space limes take up in my heart compared to lemons.  Yes, it does make a difference.  Although here in la France, instead of the difference (other than the excellence of a lime) being which tree in the yard you are going to yank fruit from, it is the space it will take up in your weekly budget if you are a big citrus seasoner, which I most definitely am.
When mixed with things as incredibly sexy as FRESH scallops and basil, you can just about have a party in your plate, drifting into your brain through your nostrils, and the highlight of it all in your mouth.  No need for board games or guests tonight!
Ingredients for 1:
6 - 8 fresh shelled scallops
1/2 lime
1 clove garlic, grated
dozen leaves fresh basil, minced
1 shake red pepper flakes
1 tbsp EVOO
fresh ground pepper
1 ripe vine tomato
1.  Delicately place the scallops on a plate and sprinkle with pepper, garlic, lime juice, and basil and refrigerate while you prepare your tomato.

2.  Cut your tomato into desired sized pieces.  Sprinkle with some salt, pepper, lime juice, and basil.
3.  Heat a frying pan and lay the scallops one by one while respecting the personal space of each.  After approximately 2 minutes, flip each scallop over one by one with your fingers and cook for another 2 minutes.  The scallops should be medium rare.  Adjust cooking time to your liking.  I'd actually eat them raw, but it's nice to have a little warmth mixed into the pleasure.
Serve beside the tomatoes and spend your evening in bliss.
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