KT
Kelly TinklerThis is such a fresh and light dish for a summer evening.
Ingredients
- 1 lb Downeast Dayboat scallops (fresh or frozen)
- ¼ cup coconut aminos (or soy sauce)
- 1-2 tablespoons rice vinegar
- 2-3 tablespoons fresh lime juice
- 1-2 teaspoons sesame oil (depends on how much you like sesame)
- 1 tablespoon fresh ginger, peeled and minced
- 2 scallions, sliced (white and green parts)
- 1 tablespoon coconut oil or butter
- 1 tablespoon olive oil
- Salad greens (spinach, arugula, lettuce)
Instructions
- Combine first six ingredients in a jar and shake well. Let sit at room temperature for at least an hour.
- Melt oil (or oil and butter) in a heavy skillet over medium-high heat to get pan very hot.
- Pan sear scallops for 2-3 minutes on the first side, then flip to sear the second side for one minute before adding the sauce.
- Let the sauce reduce as the scallops cook to desired doneness.
- Place scallops on greens and pour sauce over all.
Tips
Tip: do not crowd the pan when cooking the scallops. You want there to be at least 3/4 inch of empty pan between the scallops.
