Fresh large shrimpdeveined, with tail on (as many as you want)
Zest of one lemon
1cloveof garlicminced
1tbspolive oil
3-4basil leaveschopped (divided)
Other Ingredients:
1tspolive oil
3tbspbutter
Juice of one lemon
Sea salt and fresh cracked pepperto taste
Instructions
Combine the first five ingredients plus a bit of chopped basil and marinate in the refrigerator for 1 hour.
Remove from the marinade then season the scallops and shrimp with salt and pepper.
Heat the last teaspoon of olive oil and butter in a skillet over medium-high heat, when the skillet is hot add the scallops and cook for about 1-2 minutes then turn over.
Add the shrimp and lemon juice to the pan and cook for about 1-2 minutes or until the shrimp is pink and tender and the scallops are golden brown. Serve immediately and enjoy.