Scallop & Snow Pea Purses

Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa. The post Scallop & Snow Pea Purses…

Seafood, Fennel 
& Tomato Soup

Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any…

Lemon Shallot Rubbed Scallops 
with Lentils & Currant Compote

Reusing ingredients in creative ways helps keep the number of items in a recipe down. 
Here, zesty lemon and pungent shallot infuse every element of this dish – the lentils, 
scallops and vibrant compote.

The post Lemon Shallot Rubbed Scallops 
with Lentils & Currant Compote appeared first on Clean Eating.

Source: Clean Eating