Fir & Fire Scallops with Lemon Verbena Green Beans

fir and fire scallops


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
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
Fir & Fire Scallops
  1. 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). 

  2. 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.

  3. 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
  1. 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

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