Moist, tender, sweet sea scallops are stuffed with fresh basil then pan seared to develop the most heavenly caramelized crust. Serve over pasta, drizzled with lemon wine sauce then garnished with plenty of bacon.
While pasts is cooking, cook bacon and drain on paper towel. Crumble when cooled and set aside.
Slice scallop horizontally almost all the way through, making a pocket. ut through center horizontally almost to other side to make a pocket for stuffing. Stuff a leaf of basil into each scallop.
Stuff a leaf of basil into each scallop.
Heat oil in large skillet and saute garlic for 1 minute. Add scallops, making sure to keep them apart from one another. Brown 1 side. r, and brown on both sides, about 1-1/2 minutes each side. Remove from skillet and keep warm.
Turn scallops over, add butter and sear other side for about 1-1/2 minutes. Remove from skillet and keep warm.
Add lemon juice and wine to skillet, scraping to get brown bits from bottom of pan. Simmer for 1-2 minutes. then add cheese and stir.
Add cheese and stir.
In 2 large pasta bowls, place a small amount of pasta. Divide the scallops evenly between the bowls. Pour a good amount of lemon wine sauce over all then garnish with crumbled bacon.
Pan Seared Scallops with Basil https://2cookinmamas.com/basil-stuffed-scallops/