Scallops for dinner (Recipe)


We got gorgeous scallops in our Farmer’s To You order this week via Red’s Best. .

So for dinner we had spinach salad with some crusty, chewy semolina bread from Seven Star Bakery, baked scallops (in the toaster oven) and a garlic wine sauce.


Scallops (8-10 of them)

– 2 TBSP olive oil
-zest of 1/4 of a lemon
– salt and pepper or a sprinkle of Camp Mix

– 3 cloves of garlic, minced
-1 TBSP Olive oil
3/4 cup of white wine
– sprinkle of salt
-a pat of butter or non-dairy buttery stick

Mix marinade. Toss the scallops in the marinade, then prep the sauce.

Heat the olive oil and toss the garlic in on medium low for a few minutes. Add the wine and bring to a boil. Simmer until sauce reduces a little.

Preheat the oven or toaster oven to 400 degrees Fahrenheit. Cook 8-12 minutes.

Plate your dinner. Pour a little sauce over the scallops. Enjoy and don’t forget to sop up the sauce with your bread.

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