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Insanely easy and fabulously good.
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Signing UpStep 1Prepare scallops
Go hunt or gather some nice sea scallops. These are the big ones; you don't want the little bay scallops for this recipe.
Sea scallops tend to be expensive, so make sure you either have enough for your group or are prepared to preemptively divvy them up and provide enough other food to keep people happy. They taste fantastic when cooked properly, and I could easily eat a pound of these without help. However, we only have a pound of frozen scallops from Trader Joe's, so there's a big salad too.
Thaw the scallops if necessary. Give your scallops a quick cold water rinse, then lay them out on paper towels to dry, turning them over to dry both sides. You can leave them here for a bit if you need to; just don't forget about them.
Sea scallops tend to be expensive, so make sure you either have enough for your group or are prepared to preemptively divvy them up and provide enough other food to keep people happy. They taste fantastic when cooked properly, and I could easily eat a pound of these without help. However, we only have a pound of frozen scallops from Trader Joe's, so there's a big salad too.
Thaw the scallops if necessary. Give your scallops a quick cold water rinse, then lay them out on paper towels to dry, turning them over to dry both sides. You can leave them here for a bit if you need to; just don't forget about them.
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Next time my mom buys scallops (hopefully soon, if you know what I mean), I will try this out, it looks really yummy.
I just want to print out a picture of it, then eat it, but then ink could kill me, so I'll just have to wait until the scallops are bought.
Great job!
+1 rating.
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You do ask the hard questions, don't you? I don't measure, so when making things up on the fly I'm especially vague on quantities. I'll do my best estimate, though. I added about 3T lime juice to the pan, yielding about 2T pan juices as some of it steamed off. I then added enough agave nectar to take any bitter edge off and make it gently sweet, probably about 1/2-1t, then about 1/8-1/4t sesame oil, just enough to get the flavor through. A dash/pinch of salt and peppper. Taste after each addition, and modify accordingly.
Does that help? Is there anything else I could say to clarify besides give hard numbers? (They would vary according to your particular lime, pan, sweetener, type of salt, etc.) I can modify the step above to take this discussion into account.