Chef Bill Mitchell


Getting the Garden Ready!



After dinner and enjoying one of Bill Mitchell's famous desserts!

Sprinkle scallops with salt & pepper, toss with 1 clove of minced garlic.
In a non-stick pan on med-high heat with oil, sear on each side 3-5 minutes or until scallops are opaque.
Remove from the pan and keep warm.

In the same pan, on med-high heat, cook shallots with remaining oil and garlic for about 2 minutes.
Stir in vegetable broth and lemon juice, simmer for about 5 minutes, stir in parsley and pasta.
Plate and top with scallops, sprinkle Parmesan cheese!

The great thing about this recipe is that you can add whatever other vegetables that you  want, just add them when you add the broth. Tomatoes, squash, basil, mushrooms, sun-dried tomatoes, asparagus, and spinach are just a few.
You can add capers after you plate,
because capers become salty when cooked.

In my cooking classes I always stress, "be creative". If you don't like something in a recipe, change it and try something else. I do this with a lot of sauces. I'll see a recipe and think that the sauce could go with something
else or change the lemon to a mango sauce. Just have fun!

Remember if you would like a personal chef to come to your home for a "Private Dinner Party" drop me a line for more information,

Happy Cooking!
Chef Bill 852-2728
chefbillmitchell@yahoo.com

For More Recipes By Bill Mitchell
The Chef's Corner Archives

Thanx, Chef Bill!