Ginger Sea Scallops provides easy gourmet in little time
This preparation calls for simple ingredients and takes only minutes from start to finish. The secret in preparing scallops to make sure not to over cook them. Doing so will render them rubbery and rob you of the subtle flavors they present. So, high and quick heat is best. They are ready in just a few quick minutes. If you would like to try this preparation, here's what you'll need:
1 pound of fresh Sea Scallops, rinsed with cold water
1 teaspoon of powdered ginger
1 teaspoon of flour
1/2 tspn of cracked black pepper and sea salt to taste
1 tablespoon of sesame oil
1 tablespoon of olive oil
1 teaspoon of crushed garlic
1/2 teaspoon of red pepper flakes (for mild heat)
1 tablespoon of butter
1 tablespoon of minced fresh parsley
1 fresh lemon, quartered
Once you have rinsed your scallops, pat them dry with paper towels. Place them in a medium bowl and add the sesame oil. With your hands, stir the oil into the scallops so they are well coated. If you need to add a bit more sesame oil, you may do so, but don't over saturate them.
In a separate small bowl, add the ginger, flour, pepper and salt, and mix ingredients well. Once well blended, transfer the mixture to the scallops and stir well so that all the scallops are coated. Set aside.
In a saute pan, add the olive oil and heat over medium high. When oil is just beginning to smoke, add the scallops, crushed garlic, and pepper flakes. Stir frequently and saute for a couple of minutes. The scallops should begin to turn somewhat milky white and translucent. At this time, add the butter and continue to stir. The scallops will create a bit of liquid which is fine. Continue to saute for another 2 minutes.
Once cooking is complete, remove them from the heat and pour into a serving dish. You may sprinkle some diced fresh parsley and add some fresh lemon quarters for garnish. Serve hot with a side of jasmine steamed rice or quick sauteed baby green beans. This entree will serve a dinner party of four.
A NOTE ON COOKING: If you see that sauteeing the scallops is not producing enough liquid during the cooking process, you may add 1/4 cup of fish or chicken stock, but use this sparingly as you want the liquid to slightly thicken from the flour and butter you used.