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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
Pepper
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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