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March 13, 2009, Newsletter Issue #246: Lemon-Garlic Scallops with Almonds
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Tip of the Week
Tender scallops in a lemon-garlic sauce contrast beautifully with crunchy almonds - simply delicious.
This recipe will serve 4.
3 tablespoons unsalted butter 2 cloves garlic, chopped 1 1/2 cups slivered almonds 1 whole lemon, juice & zest 1 1/2 pounds bay scallops, rinsed & dried salt and freshly ground pepper 3 tablespoons chopped fresh parsley
Melt butter in large skillet over medium-high heat.
Add garlic; cook 1 minute. Stir in almonds, cook 1 minute. Remove to small bowl; mix in lemon zest. Set aside.
Heat skillet over high heat; add scallops. Allow to brown on one side, about 2 minutes. Stir in nut mixture and lemon juice; cook, stirring, 1 minute. Season with salt and pepper. Stir in parsley.
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