Wednesday, June 20, 2007
Aventinus Companion - Citrus Scallops
Citrus Scallops 1 1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh cilantro 1 tablespoon 1/2 teaspoon salt 1/8 teaspoon pepper 2 garlic cloves, minced 1 tablespoon olive oil 1 tablespoon chopped fresh cilantro 1 tablespoon orange zest Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; sauté 4 minutes or until scallops are done. Top with 1 tablespoon cilantro & orange zest. Franziskaner, Ayinger, Aventinus all work well with the. Duvel is nice when the chili sauce is removed - delicate fish/delicate taste nice with "delicate" beer.