Wednesday, 26 June 2013

Scallops with Rice

6 Wild Scallops (not farmed)

5 cloves Roasted garlic
Olive oil
½ tablespoon butter (Organic is best)
1/3 cup Coconut water
Sea Salt, Pepper to taste
Drizzle of olive oil (about a tablespoon)
2 tablespoons Tamitillo Salsa (I used President’s Choice)
1 tablespoon Mrs Renfro’s Pomegranate Salsa (Any fruit based salsa would work)

Cook garlic in butter for a minute or two. Add a drizzle of Olive Oil. Add Scallops. Add a little salt and pepper. Pour in ½ of the Coconut Water. Let scallops cook several minutes, gently turning. Add more coconut water as needed. Add the Tamitillo Salsa and let continue to cook until scallops are done. You should have a nice reduction sauce with the garlic, oil and salsa.
Serve over a bed of dirty rice. Add a tablespoon of fruit salsa.
I served this with roasted asparagus and a salad.

Friends, Please Stay Connected with Me:
Join my Recipe Club and

Like A Hawke,

Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them!

You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

No comments:

Post a Comment