Fir & Fire Scallops with Lemon Verbena Green Beans
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Main Course, Side Dish
Servings: 4 people
Ingredients
Fir & Fire Scallops
- 8-10 large scallops
- 2 tbsp butter
- 1/4 cup white wine
- salt and pepper to taste
- Fir & Fire Brie Topper divide into small dishes for dipping
Lemon Verbena Beans
- 2 cups fresh green beans
- 2 tbsp butter
- 1/2 bottle Snowdon House Lemon Verbena Vinegar
- 2 cloves of garlic crushed
- 1 tbsp chopped pecans
- salt and pepper to taste
Instructions
Fir & Fire Scallops
-
Place fry pan on medium heat; add butter and white wine. (In the summer months I use a grill pan and do these on the barbeque).
-
Once butter is melted, add scallops (if you're using frozen scallops, make sure they are fully thawed). Brown scallops and flip until cooked, seasoned with salt and pepper.
-
Once cooked, they will be a pasty white colour rather than a translucent white. Serve on a bed of Quinoa or rice with the Fir & Fire Sauce.
Lemon Verbena Beans
-
In another pan, add butter and Lemon Verbena Vinegar, garlic and salt & pepper, and sauce green beans until cooked. Sprinkle with crushed pecans. Enjoy!
Products in this recipe
