PARSLEYED SEA SCALLOPS TOPPED BY GREEN ONIONS & WITH MINT – MINCED GARLIC – CAYENNE – SLICED VIDALIA ONION – LEMON IN WHITE WINE SAUCE WITH A SIDE OF LEMON – SEASONED ASPARAGUS SPEARS

For 4:

–sea scallops (fresh, 8)

–parsley (fresh, Italian, 1 handful, chopped)

–green onions (2 stalks, chopped)

–mint (1 teaspoon, dried)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–Vidalia onion (1, medium, sliced

–white wine (one-eighth cup)

–lemon juice (4 squirts, divided, bottled)

–asparagus (packaged, PicSweet signature)

–salt and pepper

–olive oil

1 – Microwave the asparagus according to package instructions, leaving it in the package for microwaving.  When finished, cut open, and place in a covered serving dish.  Season with salt, pepper, 2 squirts of lemon juice, and olive oil.  Set aside until dinner.

2 – Place the sliced onion in a covered baking dish with the white wine.  Microwave on high for 3 minutes.  When finished, place the scallops in the dish.  Use 2 squirts of lemon juice on the scallops.  Season with mint, cayenne, salt, pepper, minced garlic, and olive oil.  Top with green onions and parsley.  Microwave on high for 5 minutes (do not overcook).

3 – Serve the scallops hot, with the asparagus as a side.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

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