–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
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.