MEAL OF THE DAY!!

Scallops and Asparagus for Two:

I often choose recipes that include one item to be cooked in the oven and other on the stove. This prevents me from being overwhelmed by cooking too many items at once. I also like to choose two recipes that use similar ingredients. This way, the entire item is used rather than having a leftover ingredient. The following recipe is literally what I made for dinner last night, the proof is on my Instagram story :-)

I paired my scallops and asparagus together. If your partner you are cooking for would like a carbohydrate with their meal, I am including a side dish in this recipe. 

Ingredients:

About 8 scallops
3 garlic cloves
1/4 cup butter
olive oil
1 bunch of asparagus
salt
pepper
nutmeg
lemon
1/2 cup egg noddles







Directions: 

1. Preheat the oven broiler.
2. Put a pot of water to boiled- add a pinch of salt.
3. Cut the bottoms off the asparagus and lay flat on a baking sheet.
4. Drizzle asparagus with olive oil, I like to use a brush to spread the oil over all parts of the asparagus.
5. Mince the garlic cloves.
6. Zest the lemon and cut lemon into 4 slices- add 2 slices into 1 glasses of water, drink water as you cook and 30 minutes after your meal. 
7. Melt butter in a pan on low heat
8. Once the oven is preheated- put asparagus in oven for 5 minutes. After 5 minutes, pull them out, flip them over and put back in for another five minutes.
9. Once the water in the pot is boiling toss in egg noodles and cook as package directs.
10. Once butter in pan is melted add garlic and turn heat up to medium. When the butter starts to bubble a little add the scallops to butter. Cook for 3 minutes and flip them over. 
11. When the noodles are done, drain, add a tablespoon butter from the scallop pan, stir and set aside. 
12. When the asparagus is done, add lemon zest, a pinch of salt, a sprinkle of nutmeg and about 25 turns on a pepper grinder.
13. When the scallops are done, pull them out of the butter. Squeeze the other two lemon slices into the pan along with a pinch of salt and another 25 turns on a pepper grinder. Whisk. 
14. Plate your asparagus first, fill half the plate with asparagus. Then, add 4 scallops to your plate with a spoon of the garlic lemon butter from then pan. 
15. Finally, dump any leftover garlic lemon butter onto the noodles and add 2 tablespoons to your plate and let your partner eat the rest. 

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