AuthorKevin PetrizioI've said before how scallops are my favorite seafood. I'm always looking for new and interesting ways of cooking them as well as great pairings. I think this is one of the great pairings. Try this yourselves and see what you think.
Rinse and trim your green beans and put in a microwave safe bowl.
Add 1/4 cup water to the bowl.
Cover with plastic wrap and cut 3 slits into the plastic wrap to vent.
Microwave on high for 4 minutes. The beans should be cooked with a slight crunch to them.
Melt butter in skillet over medium low heat.
Add garlic, beans and almonds to the pan. Add Salt and Pepper to taste.
Cook for just a minute or two until the beans are coated and tender.
Start with a stainless steel frying pan if you have one. (a coated pan will work if you don’t have stainless steel.)
Dry scallops are IMPORTANT! Use a paper towel to completely dry them and season with salt, pepper, and paprika just before cooking.
Spray pan with 2 sprays cooking oil and heat pan over medium heat.
When hot, place scallops in pan flat side down.
Do not move them for 2 full minutes.
Give pan a gentle shake after two minutes to loosen them from the pan.
Lift a scallop with a set of tongs to see if a crust has started to form.
When crust forms, turn over all scallops and cook for another minute or two. Don’t overcook.
When done, serve on green beans with rice on the side, squeeze lemon over scallops if desired.
This recipe makes 1 serving
Count as: 1 protein- 2 veggies- 1 starch- 1 fat
Ingredients
Directions
Rinse and trim your green beans and put in a microwave safe bowl.
Add 1/4 cup water to the bowl.
Cover with plastic wrap and cut 3 slits into the plastic wrap to vent.
Microwave on high for 4 minutes. The beans should be cooked with a slight crunch to them.
Melt butter in skillet over medium low heat.
Add garlic, beans and almonds to the pan. Add Salt and Pepper to taste.
Cook for just a minute or two until the beans are coated and tender.
Start with a stainless steel frying pan if you have one. (a coated pan will work if you don’t have stainless steel.)
Dry scallops are IMPORTANT! Use a paper towel to completely dry them and season with salt, pepper, and paprika just before cooking.
Spray pan with 2 sprays cooking oil and heat pan over medium heat.
When hot, place scallops in pan flat side down.
Do not move them for 2 full minutes.
Give pan a gentle shake after two minutes to loosen them from the pan.
Lift a scallop with a set of tongs to see if a crust has started to form.
When crust forms, turn over all scallops and cook for another minute or two. Don’t overcook.
When done, serve on green beans with rice on the side, squeeze lemon over scallops if desired.
This recipe makes 1 serving
Count as: 1 protein- 2 veggies- 1 starch- 1 fat
