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F65f1924 a36e 42c0 b1f9 1bc52baf5a51  2016 06 21 23 24 57

Sear scallops in a very hot pan with some Olive oil. Season with salt and pepper. Once seared on both sides add white wine to pan to deglaze.

While scallops cook chop fresh parsley, garlic, zest of one lemon and juice, Olive oil, fresh mint all added to a mortar and grind to paste with the pestle.

Plate scallops and too with paste.