Spring Scallop Stirfry



8 large scallops

salt & pepper

3 Tbl panko crumbs

2 Tbl olive oil

2 Tbl butter

splash of white wine

1 leek, chopped

1 fennel bulb, chopped

1 bunch green onions, sliced

6-8 mushrooms, chopped

1 can artichoke hearts, rinsed and chopped

1 bunch parsley, chopped

1/2 lemon


Season the scallops with salt and pepper and mix around with panko crumbs.

Heat heavy skillet with olive oil and butter. Cook the scallops about 3-4 minutes each side. Add the wine to deglaze the pan and let cook another minute or two. Remove the scallops, leaving the juices in pan.

Add the fennel and leeks. Let soften about 3 minutes. Add onions, mushrooms, and artichokes. Season with salt and pepper and Cook until tender.

Cut scallops into quarters and stir back into pan. Taste and Season again if desired.

Add parsley and squeeze lemon. Mix.

Serve over brown rice or grain of choice.

Optionally top with Thai Chili Sauce.

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