Uncle Jack’s Scallops

Keto-FriendlySeafood
Written By Jo Thoburn

This recipe, adapted from the New York Times Cookbook, was a favorite of Jack Hitchcock.

1.5 pounds scallops
1/2 cup dry vermouth
1/2 olive oil
2 minced garlic cloves
1/2 teaspoon salt
2 tablespoons parsley

Marinate the scallops in the vermouth, oil, garlic, salt, and parsley for at least two hours in the refrigerator.

Preheat the broiler. Place scallops and marinade in a shallow pan. Broil for six minutes, turning once.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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