Christian Sheehy

Garlic Ginger Scallops | Pandemic Edition

No elaborate stories or feel-gooderies. Just a quick, delicious recipe I created while trapped at home for who knows how long. Cooking is personal, so adjust to your own taste and enjoy with a cup of gunpowder green tea (this serves 1-2, so scale up for the family).

You Will Need:

  • 1 – 1.5 lbs sea scallops, fresh or thawed
  • 1 red bell pepper sliced into thin strips
  • 4 garlic cloves, minced
  • 1/4 C cashews, crushed
  • 1 – 2 T fresh ginger (I run it over a microplane)
  • Butter. Lots of non-salted butter
  • Salt and pepper, the one-two punch

You Will Do:

  • Heat non-stick skillet over medium heat
  • Melt 4 T butter in skillet
  • Put scallops in skillet
  • Add ginger, garlic, cashews
  • Gently shimmy skillet to prevent sticking, while cooking scallops halfway
  • Flip scallops with tongs, shoving them to the side to allow room for the bell pepper (keep shimmying!)
  • Add bell pepper, cover skillet with lid while scallops finish and peppers lightly saute while retaining some crispness
  • Salt and pepper to taste
  • Serve!