Wednesday, May 27, 2015

Lemon Scallops with Parsley

1 tablespoon coconut oil
2 pounds sea scallops (PT), or a CT fish suitable for (CT), cut in pieces
3/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon butter
1 teaspoon minced garlic
1/4 cup finely minced yellow onion
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon chopped flat-leaf parsley
   1. In a large skillet, heat oil over medium high heat. Add scallops and sprinkle with salt and pepper. Saute 2 minutes per side. Remove from pan and set aside.
   2. In the same pan, melt butter. Add the garlic and the shallots and saute for about 1 minute. Add wine and cook for 2 minutes more. Return the scallops to the pan and toss to coat. Remove from heat and add the lemon juice and parsley.

PT: Serve over steamed spinach. CT: Serve over steamed chard.

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