The holidays are all about gathering with friends and family, often over a delicious meal. When we were looking for ideas for a holiday meal, we found that many families do traditional “non-traditional” meals.
Submitted by: Deidre Hillman, Bismarck, ND
12-15 scallops (pat dry with paper towel)
1 tablespoon coconut oil
1 tablespoon olive oil*
5 cloves garlic, minced
Black truffle salt*
¼ cup dry white wine
1 cup heavy cream
4-6 dashes of Tabasco sauce (optional)
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Heat olive oil and coconut oil in pan over medium high heat. Season scallops with sprinkle of black truffle salt and black pepper. Add half of the scallops to pan. Cook on each side, two to three minutes until golden brown in color. Remove, put in a bowl to allow the juices to gather, then repeat this step with remaining scallops. Add garlic to pan and saute for one minute. Add wine and simmer for three to four minutes. Add heavy cream (and Tabasco sauce, if desired) and let that come to a light boil (about two minutes). Add scallops, fresh lemon juice, and parsley. Serve over Risotto with a side of baked asparagus.
*The olive oil and salt used were Olivelle brand and can be found at Karmin’s Kitchen Table
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