Serves 4 to 6.
Juice of 1 lemon
¼ cup finely chopped fresh basil leaves
2 tablespoons olive oil
2 garlic cloves, minced
2 pounds sea scallops
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons unsalted butter
1. Place the lemon juice, basil, oil, and garlic in a large bowl and mix well. Add the scallops and mix again. Cover and refrigerate at least 30 minutes but no more than 1 hour.
2. Remove as much of the marinade as possible from the scallops and discard it. Pat them dry with a paper towel. Sprinkle with the salt and pepper.
3. Place a large cast-iron skillet over high heat. When the skillet is hot, add the butter. When the butter has melted, add the scallops, a few at a time, allowing the pan to reheat for 30 seconds between additions. Cook until seared and deeply browned, about 2 minutes per side. You will probably need to cook them in two batches.
4. Serve immediately.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)