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Melinda Cooks for One (or Two) ~ Scallop and Potato Saute

2 small red potatoes, sliced 1/4 inch thick
2 T olive or vegetable oil, divided
1/4 lb. bay scallops
1 garlic clove, minced
1 T lemon juice
1 T chopped fresh parsley
1/8 t salt

In a small skillet over med.. heat, cook potatoes in 1 T oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque. Add parsley, salt and pepper. Return potatoes to pan; heat through. 1 serving.

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