Parsley Scallops Recipe
Ingredients
| Scallops | 1/2 pound, frozen | |
| Onion slice | 1 | |
| Lemon slice | 1 | |
| Salt | 1/2 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| 1 tablespoon bottled low-calorie Italian salad dressing | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1 lime, halved and sliced thin | ||
Directions
1. Wash fresh scallops under cold running water or partly thaw frozen ones; cut into quarters.
2. Combine onion and lemon slices, salt and water in a medium-size saucepan; heat to boiling; add scallops; cover. Remove from heat; let stand 5 minutes; drain.
3. Place scallops in a small bowl; drizzle Italian dressing over; toss to mix. Cover; chill.
4. When ready to serve, dip scallops into parsley, place each on a wooden pick and stick into a half slice of lime.
2. Combine onion and lemon slices, salt and water in a medium-size saucepan; heat to boiling; add scallops; cover. Remove from heat; let stand 5 minutes; drain.
3. Place scallops in a small bowl; drizzle Italian dressing over; toss to mix. Cover; chill.
4. When ready to serve, dip scallops into parsley, place each on a wooden pick and stick into a half slice of lime.
Chef
