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Scallops with arugula
OK, you see some asparagus, tomato and mushroom from the fettucine recipe because they make the plate prettier! The original recipe called for swordfish, but my store didn't have any fresh, so I riffed with scallops.

These were BIG sea scallops, three to half a pound. Enough for two servings, really. You could make this with smaller scallops, even bay scallops, at least 1/4 pound per person.
                    In a large saute pan with olive oil, sweat:
1 large shallot (or a small about of onion, or even green onion, minced fine)
salt and pepper            Add:
2-3 cloves minced garlic    
1/2 pound scallops    
salt, pepper
dill weed, if you have it    
                    Depending on how thick the scallops are,                         turn after 2-3 minutes on one side. Add:
1/2 cup dry white wine
2T fresh-squeezed lemon juice
a good handful of chopped arugula (or whole leaves of baby arugula.
a little lemon zest
                    Cook for about another minute.
That's it.


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