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.
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