4 ounces jumbo scallops
1 teaspoon homemade ranch mix (I blogged about this mix previously— just follow the link for the recipe!)
1/2 teaspoon dried parsley
In a small bowl, combine the homemade ranch mix with the dried parsley. Coat the tops and bottoms of the jumbo scallops with the mixture. In a lightly oiled pan over high heat (make sure the pan is hot before you place the scallops on), sear the scallops on both sides until nicely browned— about 1-2 minutes on each side. Remove from heat as soon as the scallops are fully cooked.
Roasted Carrots and Turnips
1 cup carrots, peeled, cut into 2-inch strips
1 cup turnips, peeled, cut in 3/4 inch cubes
1 teaspoon extra virgin olive oil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees. Prepare the carrots and turnips. In a large bowl, coat with the olive oil, tossing to cover the vegetables completely. Next, add in the parsley, garlic powder, salt, and pepper. Again, toss to cover the vegetables completely. Arrange on a foil-lined baking sheet; bake for 30 minutes until tender.