Lemon Ches and Scallops are a match made in heaven. Easy, healthy, dinner in 20 min!
What you need
6 tablespoons Tessemae’s Lemon Chesapeake
1 shallot, halved and thinly sliced
3 zucchini, halved and thinly sliced
1 bunch Swiss Chard, stems removed, thinly sliced crosswise
1 1/2 pound medium scallops (20- 30 count) *see tip
What to do
- Heat 2 tablespoons Lemon Chesapeake in a large skillet over medium high heat. Add the shallot and the zucchini and cook, tossing, until beginning to brown, about 4 minutes.
- Add the chard, season with salt and cover. Cook about 1 minute so that the chard wilts. Uncover and cook, tossing, until the chard is tender, about 1 minute more. Set aside and cover to keep warm.
- Heat 1 tablespoon Lemon Chesapeake in a nonstick skillet over medium-high heat until sizzling hot. Add half of the scallops and cook without turning until seared on one side, about 1 minute. Add another tablespoon Lemon Chesapeake and immediately shake the pan to toss the scallops around until just cooked, about 1 minute more. Transfer to a plate, wipe out the pan with paper towel and immediately repeat with more Lemon Chesapeake and scallops.
- Serve the scallops over the veggies, drizzled with more Lemon Chesapeake.
Tip: This recipe works great with any size scallop! Just increase the cooking time a little if yours are bigger. This is also great with shrimp!