Rinse and clean the scallops, then pat dry. Cut in half crosswise. In a bowl with the shrimp, season the seafood with salt and pepper to taste, then lightly dust with flour. Shake off any excess flour. Heat the oil in a large frying pan. Add the scallops and shrimp and cook over high heat. Cook for 1-2 minutes, then turn the seafood. Add the garlic and basil and stir to coat the seafood well. Cook for another 2 minutes or until golden and firm to the touch. Sprinkle with the lemon juice and serve over rice. Recipe by: In The Kitchen With Bob Bowersox Posted to KitMailbox Digest by "Art Guyer"
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 25 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 9.9mg||3 %|
|Sodium 55.5mg||2 %|
|Potassium 170.4mg||4 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 28.4g|
|Protein 7.9g||11 %|
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Calories per serving: 175
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