Fish Friday: Scallops in White Wine Sauce with Parsley, served with Tomato and Olive Salad

Fish Friday: Scallops in White Wine Sauce with Parsley, served with Tomato and Olive Salad

1. Tomato and Olive Salad (serves 2)

1/3 cup sliced black Olives

1 big Tomato (chopped)

2 tsp Lemon Juice

2 tsp Balsamic Vinegar

2 tsp Olive Oil

1 clove of Garlic

Salt and Pepper

1. Mince garlic with salt and pepper. Transfer to a bowl and whisk in oil, vinegar and lemon juice.

2. Toss the vinaigrette with olives and chopped tomato. Let stand, stir occasionally while cooking the scallops and the sauce.

2. Scallops (about 6 medium sized per person)

1. Season scallops with sea salt and pepper. Heat oil in a skillet over high heat, when you hear the drizzling sound it's time to place scallops in the skillet and cook until browned, depending on size of the scallops but about 2 to 3 minutes per side. 

3. White wine sauce (serves 2)

Cooking spray

1/3 cup finely chopped Onion 

1/2 cup less-sodium Vegetable broth 

1/4 cup dry White Wine 

2 tablespoons White Wine Vinegar

1 tablespoon butter

Fresh Parsley

Salt and Pepper

1. Heat a skillet over medium-high heat, coat the skillet with cooking spray and add finely chopped onion; sauté for 2 minutes, stirring frequently.

2. Stir in chicken broth, white wine and white wine vinegar; bring to a boil. Cook until it has reduced to 1/4 cup (about 5 minutes). Remove from heat stir in butter and fresh parsley.