Recipe: Ginger-Garlic Scallops

It was only a few months back that my ability to eat sea food was limited to salmon and maybe tuna. I tried lobster, crab and various fish but just did not enjoy or even like them.

Now that is fine, you eat what you enjoy, but I live where seafood is a dominant food item and eating local includes various seafood’s. So I decided that I was going to embrace seafood, well some of it anyway.

The first attempt was selecting a crabmeat sandwich when I was at the Rotary lunch meeting. I was prepared to toss it away; it was inexpensive and I could get something else, but, I do dislike wasting food. The first bite was good, the second I was sold. This was something I could eat and have had several since.

I have not prepared or consumed crab in any other form yet, but the day will come. The problem that reduces the experimentation is the cost, sea food is expensive, too expensive to play around with so I need to find a way to taste dishes without spending too much money on the ingredients, perhaps being invited to dinner would be a way to achieve this, ah but then I’d have to invite them back.

I tried lobster but no go; still do not like the taste, although I am looking for recipes, in my determination to at least be able to eat it without winching.

Scallops were also discovered at a Rotary lunch and they are good, not great, but that is likely recipe related, they are indeed quite edible. The following recipe is simple to prepare, ideal for anyone who like rice, ginger and garlic but is just beginning to appreciate scallops.

Recipe: Ginger-Garlic Scallops

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Ingredients:

1 cup scallops

2 cups rice

Tablespoon ginger-garlic sauce

Preparation:

1- Put scallops in container. Add ginger-garlic sauce, stir

2- Cover container put in refrigerator for at least 45 minutes.

3- Cook rice, I use rice cooker. This gives me perfect rice every time.

4- When rice is nearly ready, heat frying pan, add tab of butter, let melt, add scallops and mix

5- Stir

6- Cook about 3 minutes, stirring regularly.

Serve scallops over rice, add soy sauce if you wish. This makes two serving with enough rice left over to make a mushroom fried rice dish which I plan on serving tonight with the chicken breast that are currently cooking in the slow cooker, but that is another hub. Happy eating.