Scallops On A Bed Of Vegetables Recipe
Scallops On A Bed Of Vegetables has a simple taste. Scallops On A Bed Of Vegetables is an easy to make dish. Scallops On A Bed Of Vegetables is a must try for vegetarians.
Ingredients
| Butter | 5 Tablespoon | |
| 8 oz medium size scallops | ||
| Shallot | 1 Tablespoon, chopped | |
| Carrot | 1/3 Cup (16 tbs), julienned | |
| Zucchini | 1/3 Cup (16 tbs), julienned | |
| Celery | 1/3 Cup (16 tbs), julienned | |
| Sweet red pepper | 1/3 Cup (16 tbs), julienned | |
| Green bell pepper | 1/3 Cup (16 tbs), julienned | |
| Juice of 1/2 lemon | ||
| Parsley | 1/2 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a skillet, melt 2 tbsp (30 mL) butter.
Add scallops.
Cook 2 minutes.
Mix in shallot.
Continue cooking 2 minutes.
Make sure scallops are cooked all over.
Set aside.
In a saucepan, melt remaining butter.
Saute julienned vegetables 2 minutes.
Season with salt and pepper.
Cover 4 salad plates with a bed of vegetables.
Spoon scallops into middle.
Sprinkle with lemon juice and parsley.
Add scallops.
Cook 2 minutes.
Mix in shallot.
Continue cooking 2 minutes.
Make sure scallops are cooked all over.
Set aside.
In a saucepan, melt remaining butter.
Saute julienned vegetables 2 minutes.
Season with salt and pepper.
Cover 4 salad plates with a bed of vegetables.
Spoon scallops into middle.
Sprinkle with lemon juice and parsley.
Chef
