Scallops
Description
Scallops need to be cooked properly to achieve excellent flavor. Thaw this seafood at room temperature in a closed container, then be sure to pat it dry with a paper towel. Scallops do not tolerate prolonged cooking; they should be cooked for only 2–3 minutes, depending on their size. Don't forget to add a touch of lemon juice for acidity, some spice and heat from ginger, and optionally a bit of chili pepper if desired.
Instructions
- 1
Step 1
Thaw scallop meat at room temperature, rinse it, and pat dry with paper towels. Wash, peel, and dry the ginger root, then rinse the green onion.
- 2
Step 2
Heat half of the vegetable and butter in a skillet, add the scallops, and quickly sear them on both sides until golden brown.
- 3
Step 3
Transfer the mollusks to a plate, add the remaining oil, then add the chopped green onion and grated ginger root, and sauté for about 30 seconds.
- 4
Step 4
Pour dry white wine into the pan, squeeze in a slice of lemon, and add thick soy sauce. Simmer for about a minute; as soon as the sauce begins to thicken, taste it and, if desired, add salt, a pinch of sugar for balance, and freshly ground pepper.
- 5
Step 5
Return the scallops to the pan, warm them in the sauce for one to one and a half minutes, turning occasionally.
- 6
Step 6
Place the mollusks in a deep bowl, pour the sauce over the top, and serve immediately. Delicious both hot and cold.