6U-10 scallopsclean, sweet smelling, muscle removed on the side
6slicesfresh plump red tomato
3teaspoonsfresh basilthinly sliced
kosher or sea salt
fresh ground pepper
favorite hard crusted breadoptional
Take the scallops, insert a knife in the side, and make a pocket.
Combine basil, a glob of olive oil, and parmesan. Stuff the scallop with about ½ tsp, and a slice of tomato. Season with salt, pepper and a couple drops of olive oil.
In a hot pan or on a hot very clean and oiled grill, sear scallops until the tops and bottoms are golden, and the scallop is firm, but tender. 1-2 minutes each side should do it. The scallop should be opaque, creamy looking, with a firm, and tender texture. Drizzle a little of the pan juices on your stuffed scallop, and enjoy!