Garlic-Basil Bay Scallops
Ooh, I am excited to present the first of what I hope are many forays into shellfish recipes! Bay scallops are one of my favorite aquatic meats even more so than sea scallops, sweet and mild and tender and delicious with most anything. The amounts listed here will serve 2 or 3 people, provided you have a side dish or two. The picture provided shows them with roasted corn, white rice, and a dab of homemade tartar sauce.

You’ll need (Equipment):
-Large Non-stick frying pan/skillet with lid
-a good serrated knife
-a good spatula
-Cutting board

You’ll need (Ingredients):
-1 sprig of fresh basil
-half of a medium red or yellow onion
-1 cup of fresh shredded cabbage (either purple or green)
-1 clove of fresh garlic
-1/2 pound of dry Bay scallops
-1 tablespoon of butter, divided in two.
-1/2 teaspoon of paprika and
-1 whole bay leaf.

How do:
Begin by prepping your veggies—dicing your onion, shredding your cabbage, and finely mincing your garlic clove and fresh basil. Bring the heat up to medium on your skillet and add half of your butter, allowing it to begin bubbling before adding in your onion. Sauté the onion for a few minutes before adding the cabbage and garlic, and sauté for another couple minutes.
Once the cabbage begins to shrink and wilt down add your bay leaf, paprika, basil and the remainder of your butter into the skillet. As soon as the butter has melted take your dry scallops and gently distribute them in the skillet. With enough scallops, you should have room to have all of them in the cooking liquid with just enough space for the veggies to be poking up in between. Allow the scallops to bubble and cook for two minutes on one side before setting heat to low and covering for 3-4 minutes. If the scallops are firm and opaque after this, remove from the heat, pluck out the bay leaf, and serve with your favorite side dishes. 8D
(I recommend roasted corn, or really fluffy rice with this. ^^)