HOW TO DRY BASIL LEAVES RECIPES

Name: Dry Chimichurri Spice Rub Recipe
Yield: Makes about 3/4 cup
Ingredients: 3 tablespoons dried oregano leaves; 3 tablespoons dried basil leaves; 2 tablespoons dried parsley flakes; 2 tablespoons dried thyme leaves; 2 tablespoons coarse kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon dried savory leaves; 1 tablespoon smoked paprika*; 2 teaspoons garlic powder; 1 to 2 teaspoons dried crushed red pepper

DRY CHIMICHURRI SPICE RUB RECIPE RECIPE - EPICURIOUS

Dry Chimichurri Spice Rub Recipe Recipe - Epicurious image

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.

Provided by Andrew Schloss

Yield Makes about 3/4 cup

Number Of Ingredients 10

Ingredients

3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika*
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper

Steps:

Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

Ingredients

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, FatContent 12.6g, SaturatedFatContent 3.7g, CholesterolContent 69.5mg, SodiumContent 1236.8mg, CarbohydrateContent 9.6g, FiberContent 0.2g, SugarContent 0.2g, ProteinContent 29.6g

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