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Lime & Parsley Pan Seared Scallops

Serves 4 to 6 with sides 

My favourite method of making scallops is pan searing them. I usually prefer to buy fresh larger scallops but I wanted to try the frozen at sea, small Argentinean scallops. They were quite good. They cooked fast, didn’t get chewy and it was wonderful to get the lovely texture with every other bite of our food when I served these with roasted spaghetti squash. Lime and scallops were meant for each other in my opinion- so try this out!

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What you need:

1 packet PC frozen at sea Argentinean scallops
Salt to taste
Pepper to taste
Some fresh thyme
Some fresh parsley
Some fresh rosemary leaves
A couple of pieces lime without the rind
1 tbsp oil
1 tbsp butter
¼ cup white wine, non alcoholic wine, or low sodium chicken broth 

How to:

  1. Thaw the scallops as per instructions 
  2. Make sure they are dried properly 
  3. Sprinkle with salt and pepper
  4. Heat the oil in a large frying pan till hot and add in the scallops 
  5. After a minute or a minute and a half, turn them over- now this is hard to do since they are so small, so just move them around/stir them a bit 
  6. Leave again for another minute or two then take out the scallops- they should be white with slightly brown edges
  7. Lower the temperature to low medium and add the 1 tbsp butter
  8. Add the rosemary leaves (smells delicious!) 
  9. After 2 minutes add the thyme, then the parsley
  10. After 2 or 3 minutes add the broth or wine
  11. Take off the heat and add the lime 
  12. Mix in and add the scallops back in immediately and coat 
  13. Serve hot over some pasta or spaghetti squash

ENJOY

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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