So for number 2 – I wanted to share a Jane Webster recipe that I really loved. You can substitute the scallops with big chunks of favourite vegetables (like zucchini) for those who have seafood allergies.
Hope you enjoy….
Scallops wrapped in sage and bacon
Ingredients
12 sage leaves
12 scallops, cleaned
12 very thin rashers rindless bacon
1 lemon
Sea salt and freshly ground black pepper
Method
Wrap a sage leaf around each scallop, then wrap a bacon rasher around the sage and secure with a toothpick.
Heat a heavy-based frying pan or barbecue on high, then add the wrapped scallops and cook for 2 minutes on each side. Squeeze the lemon over and season to taste with salt and pepper. Serve immediately.
Makes 12
The second day of Christmas my true love sent to me
Two turtle doves …..
Two pink galahs .....
Happy tastings.
DC
Hope you enjoy….
Scallops wrapped in sage and bacon
Ingredients
12 sage leaves
12 scallops, cleaned
12 very thin rashers rindless bacon
1 lemon
Sea salt and freshly ground black pepper
Method
Wrap a sage leaf around each scallop, then wrap a bacon rasher around the sage and secure with a toothpick.
Heat a heavy-based frying pan or barbecue on high, then add the wrapped scallops and cook for 2 minutes on each side. Squeeze the lemon over and season to taste with salt and pepper. Serve immediately.
Makes 12
The second day of Christmas my true love sent to me
Two turtle doves …..
Two pink galahs .....
Happy tastings.
DC
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