Wash the scallops carefully and pat dry with a kitchen towel. Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic and chopped fresh parsley. Chill the prepared scallops ...
Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was ...
Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...
I like this combination a lot. It’s a fresh summer dish where all the components seem to marry together beautifully. It’s a great way to stretch the “scallies” if they’re a bit lean on ...