Food In Many Forms

While acting as a chef's assistant yesterday, I learned a delicious recipe for scallops. My only concern is the fat and saturated fat content, but using half or two thirds the amount of oil in the sauce might help. I keep meaning to experiment with proportions in pesto sauces... Maybe this is my chance. Ingredients 12 large sea scallops (about 1 1/4 lbs) 1/2 cup finely chopped fresh basil 1/2 cup plus 1 Tbsp extra virgin olive oil 1 garlic clove, finely minced 1 Tbsp unsalted butter Basil leaves, garnish Directions 1. Remove and discard the small side muscle from each scallop. Rinse scallop with cold water and pat dry with paper towels, set aside. 2. For sauce, in a blender, combine basil, 1/2 cup oil, garlic and salt and pepper to taste. Blend until smooth. Set aside. 3. In a large nonstick skillet, heat butter and remaining 1 Tbsp oil over high heat. Season scallops with salt and pepper to taste, and add to skillet. Cook 2 minutes per side or until golden crust...