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!