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Scallops don’t need a lot of tinkering with. They are delicious with just a quick, plain olive oil sear, but can be enhanced with the addition of flavorful fresh herbs. Goose and I have been growing herbs in the window for a few weeks now, and though our basil is still small and tender, it packs a lot of flavor. I particularly like the scorched bits of minced garlic that cling to the scallops, as they add a sharp flavor and delightful crunch to the otherwise tender and sweet scallop flesh.


6 large fresh sea scallops

2 tablespoons olive oil

3 cloves garlic, finely minced

4-5 large fresh basil leaves, minced

1/2 teaspoon each freshly ground salt & pepper


1) Combine finely chopped garlic and basil with olive oil, salt, & pepper.

2) Toss scallops in mixture, and let marinate in a sealed container for an hour in the refrigerator.

3) Heat a cast iron skillet on medium/high, pour in a drizzle of olive oil, and lay scallops flat in bottom of pan. Allow to sear for about 2-3 minutes, and flip scallops, repeating on other side.

4) Serve hot, with fresh whole basil sprigs for garnish.