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    • Poached Scallops with Garlic and Parsley

    Mark Sharron
    Easy
    20 minutes
    1-2
    Amount Per Serving: Calories 150; Fat 11g; Carbs 2g; Protein 12g
    Poached scallops with garlic and parsley is a classic seafood dish that is both delicious and easy to prepare. It is a great way to enjoy the natural sweetness of scallops without overpowering them with strong flavours. The combination of garlic and parsley provides a mild yet flavorful backdrop for the scallops, while the white wine and chicken broth add a hint of richness. This dish is perfect for a special occasion or a quick weeknight meal.    
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    Ingredients

    • 1 pound scallops
    • 2 cloves garlic, minced
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1/4 cup white wine
    • 1/4 cup chicken broth
    • 2 tablespoons fresh parsley, chopped
    • Salt and pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.