"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Wednesday Scallops Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Wednesday Scallops, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Uncle Brian & Danielle

Category:
Category:

Ingredients:  
Ingredients:  
12 dry scallops
1 red bell pepper
2 T sliced almonds
⅓ c white wine
2 garlic, cloves
1 bag of baby spinach

Directions:
Directions:
Slice red bell pepper in very fine strips. Chop 2 cloves of garlic. Rinse 1 bag of baby spinach and set aside.

In a sauce pan toast about 2 T of sliced almonds. Remove from pan and set aside.

Over medium heat sauté two cloves finely chopped garlic. Add ⅓ c of white wine and sliced red peppers. Allow to cook for two or three minutes or until peppers become soft. Increase heat in pan and add 12 dry scallops. Cook scallops for two minutes on each side on high heat. Add in the toasted almonds and the bag of baby spinach. Cover and cook until spinach is limp.

Key Words: #HealthyEating

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Update Christmas 2009, Brian and Danielle

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

4W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!