Scallops With Vegetables Recipe
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.
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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