Scallops With Vegetables Recipe

Summary

CuisineAsianCourseSide Dish
MethodSauteMain IngredientSeafood
Interest GroupGourmet

Ingredients

 
1 pound scallops
 
Butter
 
4 cooking parchment paper hearts
 
1 clove garlic, crushed
 
1 tomato, chopped
 
1 small yellow onion, peeled and chopped
 
2 tablespoons parsley, chopped
 
1/8 teaspoon dried rosemary
 
Salt and pepper to taste
 
2 tablespoons olive oil

Directions

Saute the scallops in 3 tablespoons butter; do not overcook; use high heat, and cook for only a moment.
Divide the scallops among the 4 heart packages.
Saute the garlic, tomato, yellow onion, and parsley, with the rosemary, salt, and pepper, in the olive oil until they are not quite tender.
Place over the scallops.
Seal and bake as
Don't forget to butter only one side of the heart package
Since scallops are expensive, you need to add some heavy dishes to the menu.
Try Ratatouille for a vegetable and an Asparagus Quiche
White wine, very dry, is the choice.

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