Tuesday, February 9, 2010

Why Hello Ginger, Take Two!

So, you may remember that I first discovered the power of this little root last weekend when we made Ginger Scallops. Well the Mr. was such a fan, he wanted to make another recipe involving ginger and scallops, so off to my trusty recipe collection I went to search for an alternative.
I found this recipe, also from Sam the Cooking Guy, and I liked that it offered a little twist from the simple ginger, scallions and butter recipe of last week.

These bad boys turned a beautiful caramel color once seared and the extra marinade is added to the pan to create a tangy sauce to pour over the scallops. We paired this meal with some simple stir fry noodles and a salad with ginger vinaigrette.
Another fantastic night with my girl, Ginger!

Asiany Scallops (from Sam the Cooking guy)

1/2 cup soy sauce
Juice of 2 limes
Juice of 1 lemon
2 tablespoons sugar
1 teaspoon fresh ginger, finely chopped
1 teaspoon sesame oil
1 lb large sea scallops
peanut oil (I used more sesame oil since we didn't have peanut)

-Place all ingredients except scallops in a glass or ceramic shallow bowl.
-Mix well and add scallops.
-Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy. (I only marinated the scallops for about 5 minutes TOTAL, 2 minutes per side)
-Transfer scallops to a plate and reserve marinade.
-Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
-Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
-Remove from pan.
-Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
-Drizzle scallops with sauce.

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