Scallops with French Sorrel Sauce

Serves: 2
Total Calories: 621


12 ounces sea scallops
2 teaspoons lemon flavored olive oil
blood orange slices
thyme sprigs fresh
1/8 cup lemon juice
2 tablespoons lemon zest
1 cup fresh sorrel leaves stems removed and chopped
1/3 cup organic extra virgin olive oil


1. Remove muscle along side of each scallop. Wash and pat dry.
2. Spray skillet well with cooking spray. (Scallops are delicate and stick easily.)
3. Add olive oil and heat.
4. Quickly sear scallops on each side.
5. Serve with ΒΌ cup French sorrel sauce drizzled over scallops.
6. Garnish with two blood orange slices and a sprig of fresh thyme.

1. Grate or zest lemon and reserve.
2. Place all ingredients in food processor and blend until smooth.
Note : This sauce is also excellent over chicken, burgers, spaghetti squash, green beans, and whole-grain pasta. Sorrel leaves are brilliant green and provide a tangy and attractive sauce for fish or poultry. Sorrel is also an excellent digestive aid.

Nutritional Facts:

Serves: 2
Total Calories: 621
Calories from Fat: 380

This Scallops with French Sorrel Sauce recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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