Sunday, December 11, 2011

Parmesan Scallops

A good start to my cooking blog should be one of my favorite quick meals with ingredients that are already in your kitchen. Now most people may not have scallops in their kitchen, but I urge you to pick some up and freeze them. They freeze beautifully and defrost quickly if you are in need of a quick meal.

Parmesan Scallops


1 lb. scallops
salt and pepper
butter (preferably grass-fed), ghee or olive oil
juice of one lemon
parmesan cheese

1. Wash and dry the scallops
2. Salt and pepper the scallops
3. Melt fat in the pan over medium heat
4. Sear scallops for 3 minutes on each side
5. Remove from heat, squeeze lemon over the scallops and then dust/coat with parmesan cheese - depends on how much cheese you like
6. Cover and let sit for 5 minutes
I often use that five minutes to make some sort of side. Tonight it was a simple salad with crumbled bacon and avocado. Delish, nourishing and quick.
Related tips:
  • Wash and chop greens for a couple days, wrap in wet paper towels and leave in crisper and you have salad greens ready
  • Take lemons and juice into ice cub trays to store. Then you always have fresh lemon juice when needed
This is part of Monday Mania at the Healthy Home Economist
This is shared at Real Food Wednesday at Kelly the Kitchen Kop

No comments:

Post a Comment