Spicy Scallops Recipe

Remember way back a couple weeks ago when I was telling you about the scallop debate?  Whether to buy the smaller bay scallops (imported from China AND raised in a "farm") or get the larger wild-caught U.S. scallops that were not exactly perfect for the recipe?  And I promised to post the recipe for you?

Well, here it is!

First off, this comes from a cookbook my mama gave me for Christmas back 1993.  It is called Accents of the Orient - Eastern Influence on Western Cooking.   Just in case you love this recipe as much as I do and you want to find your very own copy of this book.  Most likely you will need to check Amazon or a used book store as I can't imagine that it is still in print all these years later.


Spicy Scallops


2 Tbsp unsalted butter
2 Tbsp vegetable oil
1 Tbsp minced fresh gingerroot
1 Tbsp minced garlic
1/2 cup sliced green onions
1 1/2 lbs bay scallops
1/2 lb cherry tomatoes, halved
1/4 cup sake
1/4 cup whipping cream
1 tsp sambal oelek
2 Tbsp chopped fresh cilantro leaves
1/2 tsp Kosher salt


Heat the butter and oil in a large skillet over high heat. Add the gingerroot and garlic and cook until fragrant, about 30 seconds. Add the green onions and cook for 30 seconds longer. Add the scallops and cook until barely opaque, about 1 minute longer. Add the tomatoes and cook until soft, about 2 minutes. Stir in the sake, cream, and sambal. Bring to a boil; stir in the cilantro and salt, then serve.


Makes 4 servings. 
Their notes: Scallops are one of the sweetest of the sea's treasures, perfect for all kinds of quick dishes. This one is made with a creamy sauce flavored with spices of the East. Serve it over plain rice, with quickly sauteed green beans, snow peas, or spinach on the side. To complete the meal, add a salad of mixed greens.


**My notes:  See why you need the smaller scallops?  So they are similarly sized to the cherry tomato halves.  You know I never use the green onions, but I do everything else exactly as written and this is so delicious you will just love it.  I usually make jasmine or basmati rice and serve it with either the green beans or asparagus.  But the snow peas idea is what I am going to do next time.


Last time when I did this with the larger sea scallops, I cut them in half so that they would cook faster, more like the smaller ones.  It worked perfectly.


I hope you try it and let me know what you think.


¡Buen Provecho!