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.