There was a sale on the small scallops at Bilo so I had to buy 2 packs. I will love to use fresh scallops but for now these frozen scallops will have to do . they are delicious too.
about 12 scallops
2 carrots finely sliced
1 small bunch of collard chopped and blanched for a few minutes
a few mushrooms sliced.
1 clove of garlic chopped
1 green onion finally chopped
!/4 cup of chopped parsley
1/2 glass of white wine
2 tbs butter
cook the vegetables for about 5 minutes
add the wine
Add the scallops and poach for about 6 minutes
Served my scallops with some rice you could use couscous too
A table . Bon appetit
Notes: do not cook the scallops too long they will be tough
I have made this recipe before with Leeks instead of collards ( the leeks do not need to be blanched)
I usually use the vegetables I have on my hands.
The recipe is for only one person but the number of portions may be increased very easily.