Tuesday, February 2, 2010

Why, Hello Ginger! Nice to Meet You...

I've always enjoyed the taste of fresh ginger: the tangy spice mixed with the sugary sweetness is such a sensory experience. But I have never felt confident enough to try my hand at cooking with the root.
When I found this recipe for Ginger Scallops I thought it sounded easy enough for a first timer. So, I picked up my very first nugget of fresh ginger, hit our favorite local seafood haunt and headed home to dazzle the Mr. with my new found skillz.
What a hit! We paired the scallops with a side of organic, long grain brown rice with fresh green onions and some whole green beans. To die for. The scallops literally melted in my mouth and the butter-based sauce provided just enough moisture to create a creamy rice bed. Try this recipe today!


Ginger Scallops (from Just Cook This!)
1 pound large fresh scallops, about 12
2 tablespoons butter
2 tablespoons ginger, finely chopped
2 tablespoons green onion, finely chopped
Olive oil
Kosher salt & Fresh ground pepper to taste

Mix butter, ginger and green onion in a small bowl.
Place saute pan on heat and add 1 tablespoon oil (I used sesame oil)
When almost smoking, add half of the scallops and sear on both sides until nicely browned, about 1-2 minutes a side (Our scallops were a bit large and cooked for 2-3 minutes)
When almost finished, put half the ginger butter in the pan and toss scallops until all coated.
Cook remaining scallops the same way. Serve immediately.

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