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Sunday, September 25, 2011

Gingered scallops

Sea vs. bay scallops
This is stupidly easy.  Saute bay scallops with sliced ginger in butter and season with salt and pepper.  Really. There's the whole recipe. 

What makes this worth blogging about is 1) you rarely see a main dish recipe that calls for the smaller, less expensive bay scallops front and center instead of the large, spensy sea scallops and 2) the ginger does things to the scallops.  And to your taste buds.  I mean, things like you wouldn't believe.  Naughty, delicious, page 227 in a romance novel kinds of things.  Oh yeah, this one is a repeat.   

No picture b/c I was too busy having a gustatory climax.  Sorry, sort of ;)

I suppose you could make this into a freezer kit, but it's so simple to prep, it's probably not worth the storage container.

Gingered Bay Scallops
Makes 4 servings

1 1/2 lbs. bay scallops, drained and dried on a paper towel if needed
3 tbsp butter
8 thin slices ginger
salt and pepper to taste

Melt the butter over slightly higher than medium heat.  Saute the ginger slices 1 minute, then add the scallops.  Raise the heat to medium-high.  Stir the scallops after 2-3 minutes, and allow to cook 1 minute longer.  Season with salt and pepper and serve. Pin It

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