1 ounce small pearl onions, chopped
2 pounds fresh scallops, fresh from the sea
2 tablespoons olive oil
2 green onions, sliced into 1/2 inch rounds
1 cup peaches, sliced
1/4 cup sliced lemon
1 tablespoon lemon juice
1 teaspoon crushed red pepper flakes
2 tablespoons fresh lime zest
1 teaspoon lemon zest
1 large fennel seed, rotated
4 tablespoons olive oil
16 black-eyed peas, sliced
1 medium onion, sliced
1 large carrot, sliced
1 medium red bell pepper, sliced into thin strips
1 medium white onion, sliced
1 medium green bell pepper, sliced into thin strips
1 medium zucchini, sliced
2 tablespoons minced fresh parsley, sliced
2 tablespoons lemon zest
4 large red onions, sliced
salt and pepper to taste
In a small bowl, combine the pearl onions, scallops, olive oil, green onions, peaches, lemon juice, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Mix well. Cover dish and refrigerate overnight.
While the wine sauce is chilling, mix the fennel seed, egg, olive oil, pineapple, banana, onion, carrot, pepper and bell pepper. Heat the olive oil in a small saucepan in the microwave for 5 minutes. Place chicken in a baking dish and sprinkle with fennel seeds.
Heat olive oil in a heavy saucepan over medium low heat. Spread chicken pieces into the olive oil color way up side of dish. Pour sauce over chicken and spread out evenly. Top with crabmeat.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken is no longer pink and vegetables are tender. Let cool and garnish with parsley, onion, carrot, bell pepper and crabmeat.
In a small bowl, mix the lemon zest, orange zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon z
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