The broccoli was ready to use and I had some ginger left from another dish . . .
Sauteed Scallops with Ginger
What to do with scallops? Head for the garden and greenhouse. Pull a few large wild onions - about 1/2" across and a garlic bulb - still small but smelled wonderful! In the greenhouse pick the broccoli that was ready to eat.
Cook 1/2 c brown rice in 1-1/4 C water. Keep warm.
After the rice is ready, steam broccoli cut into bit sized pieces.
Prep the other ingredients
1 T olive oil
1 T unsalted butter
1 lb sea scallop
2 T minced peeled fresh ginger root
1 T wild onion, minced
1 T garlic, minced
3 T lemon juice & a bit of the zest
Heat oil and butter over moderately high heat until the foam subsides. Pat the scallops dry. Drop into pan in a single layer. Sauté the scallops for 30 seconds on each side or until they are heated through.
Put the rice onto dinner plates.
Place cooked scallops on rice.
Add the ginger, onion & garlic to pan.
Add lemon juice & zest.
Cook for 2-3 minutes, medium/high.
Pour over scallops.
The recipe is flexible. I love being able to combine what I have on hand. Use pasta or potato instead of rice. Or spinach in lieu of the broccoli. Haddock instead of scallops. Suit your taste buds!