I am all for eating at a fine dining restaurant, but sometimes, being on a broke college kid budget or a busy schedule doesn’t allow that. But that doesn’t mean I can’t have a fine dining meal right here in my kitchen! I think this dish is very healthy, yet enticing. That’s what being healthy is all about, living a lifestyle that you are in love with. Being healthy doesn’t mean eating basic salads and forcing yourself to eat the stereotypical greens that you’re supposed to eat. It’s just a matter of finding alternatives to those greasy, heart-attack inducing comfort foods.
Here’s to a really simple scallop recipe!
- Sea Salt, to taste
- Black Pepper, to taste
- Olive Oil
Soy Ginger Reduction Sauce
- Olde Cape Cod Soy Ginger Sauce
- Soy Sauce
- Red Wine Vinegar
- pinch of sugar
- Rosemary Roasted Potatoes
prepare the scallops by drying it with a towel or paper towel (this is critical, make sure the scallops are dry).
season generously with sea salt and black pepper. be really generous with the sea salt, it may seem a lot, but when you sear it, some of the taste going to go away.
heat a non-stick pan to high heat for a few minutes. do not be afraid to really crank it up, it’s going to be ok, I promise!
add a little bit of olive oil (some people prefer high heat oil, but olive will do). do not put too much, just enough so that the scallops do not stick.
add scallops to the pan, make sure they are evenly distributed. there will be smoke, but it should not be a lot of smoke. after adding the scallops, do not touch it, leave it alone for one minute. you may want to toss it around, but leave it alone!
flip the scallops to the other side after one minute. they should be a nice caramelized brown color on the top side, if not, then it’s not yet ready.
sear the scallops for another 30 seconds or so, then take out and put on a paper towel to soak in all the oil.
prepare the soy ginger reduction sauce by using any soy ginger salad dressing (I used Olde Cape Cod), in a small sauce pan under medium heat, then add a little bit of soy sauce, red wine vinegar and a teaspoon of sugar. once bubbling, cook for another minute or so, then remove from heat. let it thicken for another minute, then serve or plate with scallops.
plate with whatever you want! what I did was I made some asparagus, rosemary roasted potatoes and lemon.