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Scallops With Parsley Vinaigrette

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“A herb and lemon vinaigrette dresses these pan-fried scallops in this quick and fresh starter.”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all but 2 tablespoons of the olive oil into a frying pan and heat. Add the parsley, garlic and lemon zest and cook for a minute. Pour into a bowl and leave to cool.
  2. Add the lemon juice and balsamic, season with salt and pepper and whisk to combine.
  3. Heat the remaining oil in another frying pan. Season the scallops on both sides and add to the frying pan. Fry for a minute or so, to get a nice golden crust on the underside, then turn and cook for another 30 seconds.
  4. Serve the scallops with the parsley vinaigrette.

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