Grilled Scallops with Basil Stuffing
This is among the most impressive and wonderful dishes I know; the hardest part is finding good sea scallops and fresh basil. Feel free to make it on the stove top if you don't want to grill: Just heat a large, deep skillet and brown the scallops on both sides, with only the oil that clings to them.
1/2 cup fresh basil leaves
1 clove garlic
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 pounds or more large sea scallops
Mince the basil, garlic, salt and pepper together until very fine, almost a puree (you can do this in a food processor, but it really won't save you time or effort). Mix in a small bowl or cup with 1 tablespoon of the olive oil.
Make a deep horizontal slit in the side of each of the scallops, but don't cut all the way through. Fill each scallop with about ? teaspoon of the basil mixture; close. Pour the remaining oil onto a plate or pan and turn the scallops in it. Let sit while you preheat a gas grill or start a charcoal fire; it should be very hot before grilling, with the rack about 4 inches from the heat source.
Place the scallops on the grill (don't pour the remaining oil over them, as it will catch fire), and grill 2 to 3 minutes per side, no more. Serve immediately, with lemon wedges.