Home » Recipes » Goat-cheese and basil scallops

Goat-cheese and basil scallops


1 pound scallops, washed.
a knob of butter (about half an inch thick)
2 tablespoons dried basil
I heaping tablespoon mild goat cheese.
Half a tablespoon salt



Put a knob of butter in a large sauté pan over low heat. When the butter is melted, add the scallops.

Cook gently until the scallops have released some of their liquid. Then add the salt, basil, and goat cheese. Stir, distributing the cheese equally. Turn the scallops over to cook the other side once the bottom side has gone from translucent to opaque.

Scallops are done when they turn opaque. Do not overcook – they will be tough.

I served this with quinoa and steamed vegetables. I served it the next day as leftovers, mixing it all together with the liquid the scallops cooked in and it was even better.


Makes four servings.

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