These succulent and juicy scallops, served on a warm summer evening, have a wonderful hint of fresh mint. Simmered in white wine, garlic, and pesto… the aroma of fresh cilantro, lemon and mint fills the air. This is a wonderful appetizer to serve guests or just for an easy night of light eating for one.
Summer is a great time to use all the fresh herbs available and combine them with the fresh catch of seafood. It’s a match made in heaven. 🙂
1 cup of small bay scallops, fresh or frozen
2 tbsp extra virgin oil
1 cup sliced mushrooms
1 tbsp cilantro, fresh & chopped
2 tsp grated carrot
1 tbsp mint, fresh & chopped
1/4 cup fresh peas, cooked
1 clove garlic, chopped
1 tbsp olive oil pesto
1/4 cup white wine
Add olive oil to a skillet and add sliced mushrooms. Saute for a few minutes, till cooked and set aside.
Add more olive oil to the same skillet and add the bay scallops and garlic. Saute and add fresh cilantro and mint, pesto, peas, grated carrot, white wine and twist of lemon.
Increase the heat to reduce the wine. When done, serve scallops on a bed of sauteed mushrooms.
Serve with garlic toast and fresh greens and a lemon wedge. Garnish with fresh mint.
A wonderful appetizer or a side dish to your entree. Increase ingredients to serve 2 or more.
Serve with a glass of chilled white wine.