For Mother's Day, I set out to make all of my mom's favorite foods for our dinner! My mom is the kind of person who will make everyone else's favorite meals, but won't make her own. I guess you can say we have some picky eaters, because my dad and sister don't like scallops or brussels sprouts! Since she never gets to treat herself, I made a Lynnie-approved menu yesterday! I hope you enjoy some of her favorite foods!
Total Time: 1 hour, 20 minutes
Prep Time: 10 minutes
Inactive Time: 1 hour
Cook Time: 10 minutes
Yield: 3-4 servings (this makes about 12 scallops + veggies/fruit)
Ingredients:
Directions:
Prep Time: 10 minutes
Inactive Time: 1 hour
Cook Time: 10 minutes
Yield: 3-4 servings (this makes about 12 scallops + veggies/fruit)
Ingredients:
- 1 pound fresh sea scallops
- 4 oz. can button mushrooms, drained
- 2 Tablespoons vegetable oil
- 2 Tablespoons soy sauce
- 2 Tablespoons lemon juice
- 2 Tablespoons snipped, fresh parsley
- 1/2 teaspoon salt
- Dash black pepper
- 15 oz. can pineapple chunks, drained
- Medium green pepper, in small slices
Directions:
- Place scallops and mushrooms in a shallow glass dish.
- Combine oil, soy sauce, lemon juice, parsley, salt and pepper. Pour over scallops and mushrooms. Cover with plastic wrap and refrigerate for 1 hour, turning scallops over several times.
- Cover a shallow broiler pan with aluminum foil (for easy clean-up!). Drain scallops and mushrooms with a slotted spoon and place in prepared pan. Add green pepper and pineapple to pan.
- Broil 4-5 minutes, a few inches away from heat. Turn scallops over and stir other ingredients. Broil for another 4-5 minutes, until scallops are done. (They should look slightly browned on top--don't overcook!) Enjoy!!
