- 1 cup fresh, plump scallops (we prefer the large ones, the small Eastern will do as well).
- 1 small bunch of parsley finely chopped
- 1 small handful of chopped fresh chives (optional)
- Juice of 1 – 1 1/2 lemons (we prefer Meyer variety)
- 3/4 cup Garlic Gold® Oil
- 1/2 cup Garlic Gold® Nuggets
- Salt and pepper to taste
Wash the scallops and pat dry with paper towels. Mix 1/2 cup Garlic Gold® Oil, the juice of 1 lemon, and pepper together and marinate scallops by turning them in the mixture and letting sit for 10 minutes before cooking.
Put the parsley, oil, and remaining 1/2 cup of Garlic Gold® Oil in a blender and blend until smooth. Remove from blender and toss this mixture together with the Garlic Gold®® Nuggets and reserve this dark green mixture to pour over finished scallops when cooking complete.
Cook scallops in a medium hot sauce or fry pan (should sizzle when scallops are gently placed in pan using cooking tongs) with the marinade mixture. Turn 1-2 times to insure even cooking of the scallops. (Actual time depends on the thickness of the scallops – do not over cook! Scallops should be very moist inside when cooking complete.)
Sprinkle chopped chives if using same over the scallops and toss gently just moments before removing from pan with tongs. Toss with parsley mixture, add salt and pepper to taste and serve. Finish off presentation by squeezing the juice of the remaining half lemon over the dish as it leaves for the table. A dash of chopped fresh parsley can also be sprinkled on top at this point for color and texture.