Easy, yummy, scallops.

I picked up some scallops to make one of my favorite soba noodle recipes, but as I was not inclined to chop the other ingredients necessary to the soba noodle recipe, I looked up a scallops alternative. Lo and behold, I found a delicious Bittman recipe. As you would expect, it is simple, fresh, and tasty. I served them with roasted fingerling potatoes and asparagus.

Here goes:

Take a handful of basil (more or less depending on how many scallops you are making). Dice until quite fine, almost a paste. Add 1-2, to 3-4 cloves garlic, also minced, and mash together to make more pasty. Salt and pepper. Then add a little olive oil and mix.

Cut scallops almost in half (like really-opened mouth pac-men). Put basil mixture inside, close. Set in plate with olive oil while you heat up gril or broiler. Broil or grill each side 2-3 minutes until cooked. Squeeze a little lemon juice on top. Eat.