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Thursday, September 07, 2000 Tested by Marlene Parrish
Pasta and basil. Tomatoes and basil. Pesto, pesto, pesto. Too much of a good thing can overwhelm even the most receptive palate. How about trying another recipe using basil while the herb is bountiful in the market?
Buffalo scallops rate a double-take on a familiar theme. The dish should be highly seasoned, so don't chicken out and try to wing it. Use plenty of hot sauce, salt and pepper. Note that no butter is used.
Juice of 2 limes
In a large bowl, combine lime juice, Tabasco, garlic, basil, olive oil, salt and pepper. Mix well and set aside.
Place oil in a medium-large saute pan, and heat it over medium-high heat until hot but not smoking. Sprinkle the scallops generously with salt and pepper; add them to the pan, in batches if necessary to avoid crowding.
Saute, turning them occasionally, until they are just browned on both sides, about 3 minutes.
Remove scallops from heat, add to bowl with other ingredients, toss well and serve hot. Makes 4 servings.
If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.
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