Here is a really easy recipe that tastes terrific. All of my recipes, by the way, are from an out of print cookbook that Maurice found in Austin-written by two American ladies.
Garlicky Scallops and Shrimp (Fruits de Mer a la Provencale)
6 large sea scallops (for 2 people)
6-8 large shrimp, peeled. You can leave the tails on if you want.
flour, for dusting
2-3 Tbsp. olive oil
1 garlic clove, finely chopped
1 Tbsp chopped fresh basil
2-3 Tbsp. lemon juice
salt and pepper
Rinse the scallops under cold running water. Pat dry and cut in half
crosswise. Season the scallops and shrimp with salt and pepper and
dust lightly with flour, shaking off excess.
Heat oil in large frying pan over high heat and add scallops and shrimp.
Reduce heat to medium-high, turn the scallops and shrimp, add the garlic
and basil, shaking pan to distribute them evenly. Cook for 2 minutes more
until golden and just firm to the tourch. Sprinkle the lemon juice over and toss
to blend. Serve with rice.
You can remove scallops and shrimp after cooking to warm plate, pour 4 Tbsp
dry white wine into pan and boil to reduce by half. Add 1 Tbsp butter whisking
until it melts and pour over scallops and shrimp. Good, but not necessary.