I got a subscription to http://emeals.com/ for Christmas. I got the “clean eating plan”. In a nutshell, each week they give you access to a menu of 7 dinners and a shopping list. Tonight I made my first dish and it was a total hit (well, for me and hubby….kids don’t really like scallops – so they had lasagna leftovers.
- 1½ lb wild-caught scallops
- ¼ cup olive oil, divided
- 1 tsp salt,
- ½ tsp pepper
- 1 fennel bulb, trimmed and thinly sliced
- 2 oranges, peeled and sliced
- 2 Tbsp white wine vinegar
- ¼ cup chopped fresh parsley
Rub scallops with 1 Tbsp oil; sprinkle with ½ tsp salt and ¼ tsp pepper. Cook in a large nonstick skillet over medium-high heat 2 minutes per side or until done. Combine fennel, oranges, remaining 3 Tbsp oil, remaining salt and pepper, vinegar and parsley in a medium bowl. Serve with scallops.
I did things a little differently…my scallops were HUGE!! I love Wegman’s – they have such gorgeous wild caught scallops. I cut them all in half so they would cook evenly. I also put a little butter in the pan because I think it helps give the scallops a nice crust.
This was the side dish: Crostini with Tapenade
- 1 (16-oz) whole-wheat baguette, sliced
- 1 (7-oz) jar pitted kalamata olives, drained
- 2 cloves garlic
- 2 Tbsp chopped fresh basil
- 2 Tbsp olive oil
Preheat broiler; place bread slices on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted. Meanwhile, pulse olives, garlic, basil and olive oil in a food processor until finely chopped; spoon onto bread slices.
This was delicious!! But it’s really a strong flavor, so a little goes a long way.
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