On Mon, 25 Feb 2019 10:59:29 -0700, U.S. Janet B. >
wrote:

>On Mon, 25 Feb 2019 12:43:36 -0500, Boron Elgar

>>How are you cooking your scallops? I pan sear, squeeze over some lemon
>>& add some fresh parsley.
>
>I pan sear and add the lemon juice to the pan juices and pour juices
>over scallops.
>I'll probably do rice with chopped parsley and chopped green onion
>tossed in at the last.
>For some reason I don't think of a salad with this. Maybe I can
>spring for some asparagus. Broccoli really isn't on my favorites
>list. As you say, scallops are so good that whatever goes with needs
>to be simple.
>Price is little higher here as we are nowhere near the ocean.


>All of a sudden I am craving fishy proteins.
>Janet US

We have been, too. We just finished up some broiled Dover sole, that I
always make extra of so I can have cold leftovers.

I have an unusual method of broiling the sole that is good for any
white fish...lay out the filets in a flat, sided pan, sprinkle on
grated or finely shaved carrot (one thin carrot's worth). Dot with
butter, pour in milk so that the filets are well in it, but not
covered by it. Sprinkle with paprika. Broil.

My mom used to make fish this way and she got the method from her
Hungarian mother. The carrot, I was told, was to bring out the
"sweetness" of the fish.