Sauteed Scallops with Ginger . . .

Needed - a quick supper for two
Fresh scollops from Connelly’s fish market, now for some other ingredients! Head for the
garden. Pull a few wild onions - about 1/2" across and a garlic bulb. Pick a head of broccoli and head for the kitchen where there is some fresh ginger root waiting.

(This recipe is from the new cookbook, A Circle of Recipes!)

Sauteed Scallops with Ginger

Cooking time: Time to cook the rice plus 5 minutes. Pans needed: one large fry pan or other large open pan

1/2 C brown rice
1-1/4 C water
1 T olive oil
1 T unsalted butter
1 lb. sea scallop cut into like-size pieces so they all cook evenly
2 t to 2 T minced peeled fresh ginger root - depending on taste and strength of ginger
(You can peel the ginger with a teaspoon. The papery surface should come off easily.)
1 T wild onion, minced - or any onion you have on hand
1 T garlic, minced
3 T lemon juice & a bit of the zest
3 T dry, white wine

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. 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. Do not over cook. Put the rice onto dinner plates. Place cooked scallops on rice. Add the ginger, onion & garlic to pan. Add lemon juice, zest and wine. Simmer 2-3 minutes. Pour over scallops. Serve immediately.

The recipe is flexible. A half to one pound of seafood will feed two. 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 or shrimp instead of scallops. Suit your taste buds!

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