Before I launch into the next post, one quick note. Political season has started in earnest, and as my life is now left to the whims of clients and congressional races, my posts might not be as frequent, however, I promise to try to post at least twice a week! So get excited.
Now for the yummy stuff. Seafood, as long as it’s not served with lots of butter or a heavy sauce, is always a pretty healthy choice when dining out. I personally love ordering scallops when I am out to dinner, partly because I have always been afraid to attempt them at home. See, scallops have to be cooked pretty perfectly, otherwise there is a good chance they will be pretty chewy and not very tasty.
Getting over my fear, I decided to make my first attempt at scallops. I picked an easy recipe that involved simply pan-cooking the scallops for my first experiment, and I am happy to report it was a success. Next time I might have to be more daring.
The recipe is Seared Scallops with Green Beans over Brown Rice, so a bit of a fancier stir-fry. The recipe I based this on originally called for snap peas, but Trader Joe’s was out when I went, and I figured green beans were a fine substitute.
You start by heating olive oil in a large pan for 1 min, then add the scallops.
Let them cook for about 2-3 minutes, then flip them over. Cook another 2-3 minutes until both sides are browned.
Season with salt and transfer to a plate. Cover with paper towel to keep warm.
Return pan to heat, to cook the sauce and green beans.
Add the lime juice, chili sauce and return the scallops to heat through.
While you are cooking everything, microwave some frozen brown rice to serve with the stir-fry.
Once the stir-fry is finished, divide and plate with the rice!
This is a great quick and easy stir fry dish. Next time I might try serving with rice noodles or another grain. Just to mix it up.
Scallop and Green Bean Stir-Fry (adapted from Everyday Food)
1 tbsp olive oil
1 lb sea scallops (side muscle removed if fresh)
1 small onion, cut into 1/4 inch pieces
2 cloves garlic
1 1/2 tsp ginger
1 tbsp soy sauce, reduced-sodium
1/2 lb green beans, trimmed
2 tbsp lime juice, fresh
1/2 tsp Asian chili-garlic sauce
4 servings frozen brown rice
Heat oil in skillet for 1 min, swirling to cover pan
Add scallops, cook 2-3 mins on each side, until scallops are browned
Salt and transfer to plat, cover with paper towel to keep warm
Reduce heat to medium, and return pan
Add in onions and garlic, cooking for 2 minutes or until browned
Add ginger, soy sauce, 2 tbsp water and green beans, cooking 5 minutes or until beans are tender
Add lime juice, chili sauce, and scallops, cooking for 1 minute; remove from heat
Cook frozen brown rice in microwave according to package directions
Divide among plates, serve
Yields 4 servings