Easy Appetizer for Two
6 large scallops or 12 small scallops (frozen scallops are fine)
1 cup of white wine
¼ cup of oil and
1 jar of chunky salsa
- Marinate the scallops in a ¼ cup of extra virgin olive oil and 1 cup of dry white wine for about five minutes before grilling.
- Grill each side for about 3 minutes and warm the salsa over medium heat.
- Place the individual servings of scallops on small plates, place a large spoon full of warm salsa to the side and sprinkle with chopped parsley. Serve immediately.
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