Seared Scallops With Salsa Verde And Parmesan Cabbage Salad

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Turntable Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

8-10 scallops, fresh or defrosted

2 tablespoons of butter

salt and pepper

1/4 cup of chopped flat leaf parsley

grated zest of 1/2 lemon or 1/4 of an orange

1 garlic clove, chopped finely

1 tablespoon of capers, rinsed and chopped

3-4 tablespoons of olive oil

salt and pepper, to taste

1/2 head of cabbage, sliced thinly

1/2 cup of organic chickpeas, drained and rinsed

Shredded Parmesan cheese, to taste (about a quarter cup)

1 tablespoon of fruity olive oil

1 tablespoon of fresh squeezed lemon juice

1 clove of garlic, minced

salt & pepper, to taste

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