TUESDAY of HOLY WEEK ~ LEMON THYME SHRIMP & SCALLOP SAUTE / PETER RABBIT COCONUT COOKIE BALLS

GARDENING NOTE regarding the ENGLISH DAISY:

(from ED HUME SEEDS)

Also known as double daisy, it is well known in English and old time flower gardens. Its fluffy red, white and pink flowers are borne on 3 to 5 inch stems. Combines well with Spring flowering bulbs and other low growing flowers in beds, borders, rock gardens and containers.

~ English Daisy

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LEMON THYME SHRIMP & SCALLOP SAUTE

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3 Tbsp. extra-virgin olive oil
3 Tbsp. unsalted butter
6 cloves minced garlic
1 lb. sliced mushrooms
1/4 cup dry white wine
1/4 cup fresh lemon juice & zest
1 lb. peeled & deveined large shrimp
1 bunch sliced green onions
1 lb. bay scallops
1 Tbsp. fresh thyme (2 tsp. dried)
1/3 cup chopped fresh parsley
pinch of sea salt & fresh cracked pepper to taste

• Melt butter & olive oil in heavy skillet. Add garlic and saute for 1 minute over medium heat. Increase heat to high and add mushrooms. Saute until beginning to soften, about 5 minutes.
• Add wine, lemon juice & zest. Bring to boil and add shrimp, green onions, and thyme. Stir 1 minutes and add scallops, cooking until shrimp and scallops are cooked through, about 3 minutes. Sprinkle with fresh parsley. Serve over rice with fresh steamed asparagus or broccoli.

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PETER RABBIT COCONUT COOKIE BALLS

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2 egg whites

1 cup sugar

1 Tbsp. flour

2 cups grated coconut

1 tsp. vanilla extract

Beat egg white until stiff. Add sugar, a little at a time; beat in flour. Blend in coconut & vanilla. Drop by teaspoons onto well-greased cookie sheet. Bake at 350-degrees about 18 minutes or until lightly browned. Remove from pan at once. (about 30 cookies)