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ANGIE'S KITCHEN

PRACTICAL COOKING ADVICE I'VE GAINED OVER THE YEARS, FROM MY FAMILY TO YOURS.
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MY SWEET SCALLOPS, ASPARAGUS, RAINBOW CARROTS and AVOCADO

8/2/2019

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​I love scallops and who wouldn’t. They cook fast and taste amazing. They are not cheap though. The positive side is that you do not need to buy a lot to feed your family. Three scallops per serving is more than enough in a plate, if you accompany them with nice vegetables and of course, the all-mighty avocado.
 
Category: Seafood - Entree
Approximate Prep and Cooking Time: Under 20 minutes
Approximate Cost: $13.50 or $6.75 per serving
Allergenic: Gluten Free
Difficulty Level:      X   Easy
Servings: 2
 
Ingredients
6 large scallops (@$1.50 ea. =$9)
½ lb. fresh asparagus ($1.50)
5 large organic rainbow carrots ($1.00)
2 tbsp. Angie’s basting oil (.45)
1 tsp. Angie’s dry seasoning (.30)
1 large avocado ($ 1.25)
Salt and pepper to taste for the avocado (0)
 
Directions
  • Pat dry the scallops and season with 1 Tsp. of my dry seasoning and 1 tbsp. of my basting oil. Set aside in fridge.
  • Peel the carrots, set aside. 
  • Wash and blanch the asparagus in salted water for 3 - 4 minutes, drain, set aside.
  • In the same water, soften the carrots, drain, cut diagonally, and set aside.
  • On a skillet in med high sear the scallops in their own basting oil until brown outside but soft inside. (under a minute)
  • Remove from skillet, sauté the soft carrots and asparagus. (add more basting oil if needed.)
  • Slice the avocado and get ready to plate.
 
Enjoy!
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    ABOUT THE Author

    I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.

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  • Home
  • About Angie
  • Family Life
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