Herb-Stuffed Scallops (Capesante Ripiene)

Yield: 4 servings

Ingredients:

• 12 large fresh sea scallops (U/10), cleaned and patted dry
• ¼ cup (60 ml) chopped fresh basil leaves
• 2 tablespoons (30 ml) fresh thyme leaves, chopped
• 2 tablespoons (30 ml) fresh oregano, chopped
• 2 lemons, zest only, plus more for garnishing
• 2 garlic cloves, minced
• ¼ cup (60 ml) olive oil, divided
• Salt and pepper
• 2 tablespoons (30 ml) butter
• Lemon wedges, for serving

Method:

Slice the scallops horizontally, most of the way through, leaving the very edge intact so they can be opened like a book.

In a bowl, make an herb filling by combining basil, thyme, oregano, lemon zest, garlic, and 2 tablespoons (30 ml) olive oil and stirring to mix.

Stuff the middles of  the scallops with the herb filling, then close and season the outsides with salt and pepper.

Melt butter and remaining olive oil in a skillet over medium-high heat and sear scallops in batches for about 2-3 minutes per side.

Remove from heat, grate a bit more fresh lemon zest over the top, and plate with lemon wedges. Serve with Grilled Broccoli Rabe (see recipe).

Buon appetito!