The last couple of times I made a recipe using garlic and lemon, my garlic turned blue-green! Does anyone know why? I'm using a stainless steel pan or roasting pan. It happened first with turkey and this time with scallops. I've eaten both meals, and am still around to ask the question, so I assume it's harmless reaction.
Someone who makes a living producing flavored vinegars & oils & herbal things once told me that the garlic in her lemon-garlic vinegar will turn blue with if she uses a high quality vinegar, but won't with cheapo white vinegar. She didn't know why either, but didn't say anything about it being harmful, just ugly.
Maybe add the lemon later in the recipe?