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Herb-stuffed scallops


  • 12 large fresh sea scallops (U/10), cleaned and patted dry
  • 1/4 cup (60 milliliters) chopped fresh basil leaves
  • 2 tablespoons (30 milliliters) fresh thyme leaves, chopped
  • 2 tablespoons (30 milliliters) fresh oregano, chopped
  • Zest of 2 lemons, plus more for garnishing
  • 2 garlic cloves, minced
  • 1/4 cup (60 milliliters) olive oil, divided
  • Salt and pepper
  • 2 tablespoons (30 milliliters) butter
  • Lemon wedges, for serving


  1. Slice the scallops horizontally, leaving the very edge intact. Add basil, thyme, oregano, lemon zest, garlic, and two tablespoons (30 milliliters) olive oil to a bowl and stir to combine. Stuff scallops with the herb filling, then season with salt and pepper.
  2. Melt butter and remaining olive oil in a skillet over medium-high heat and sear scallops in batches for about two to three minutes per side.
  3. Remove from heat, grate fresh lemon zest overtop, and plate with lemon wedges. Serve with Grilled Broccoli Rabe (see recipe).

Buon appetito!

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