Keeping frozen bay scallops in my freezer has been a big help during these challenging times. They are always available for a quick dinner. They're sweet-tasting and take only minutes to defrost in a bowl of cold water.
The side dish for this quick dinner also uses ingredients from my freezer, frozen peas and butter beans. "Butter beans" is a name given to small white or pale green lima beans. They're sold dried, canned and frozen. Using frozen vegetables, this meal can be ready in less than 15 minutes.
Helpful Hints:
_ Any type of breadcrumbs can be used.
_ Canned butter beans, rinsed and drained can be used instead of frozen.
_ Baby lima beans can be used instead of butter beans.
_ A quick way to chop chives is to snip them with a scissors.
Countdown:
_ Preheat oven to 400 degrees.
_ Prepare and bake scallops.
_ While scallops bake, make Peas and Butter Bean Salad.
Shopping List:
To buy: 1 package frozen bay or baby scallops, 1 container panko breadcrumbs, 1 package frozen peas, 1 package frozen butter beans, 1 bunch fresh chives,1 bottle olive oil spray, 1 bottle reduced-fat oil and vinegar dressing.
Staples: butter, salt and black peppercorns.
