Sunday, June 24, 2012

Quick and Easy Asian Scallops

Thawed sea scallops, patted dry
2 Tablespoons of olive oil
sprinkle of Alfie's seasoning
2 Tablespoons of butter
1/2 cup dry white wine (or vegetable stock)
2 teaspoons of soy sauce
2 Tablespoons green onions, sliced
Toasted Sesame seeds

Heat olive oil in pan. Add scallops, seasoning and cook until lightly browned on top and opaque inside, about 2-3 minutes (depending on thickness). Remove scallops from pan, return pan to heat and add butter and wine, stirring the bottom of pan and reducing liquid (about 2 minutes). Add soy sauce and green onions, remove pan from heat. Pour over scallops and sprinkle scallops with sesame seeds.

Picking fresh peas and chives from the garden, thawing scallops, sauteing left over brown rice in a little orange juice and eyeing leftover sesame seeds from the last post, dinner- ready in 5 minutes.

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