This was amazing. The ginger adds a bite, the pineapple is sweet, scallops are salty and the searing adds a crunch! My boyfriend is out of town on a business trip this week and missed this glorious meal. This was so yummy that I called him up and offered to make it a second time this week, just for him! (It's that good! I don't love him that much.) Let's begin...
1/2 cup flour
1 tablespoon Italian spices
1 teaspoon of lemon juice
12 scallops
1 tablespoon minced ginger (This tube of ginger comes pre-minced. Yay for prepared food!)
1 tablespoon pineapple diced into small pieces
1 teaspoon pineapple juice (from the can)
1 tablespoon Olive oil (for searing)
Directions:
Turn a skillet to medium/high heat. Add the olive oil to the skillet. Add flour, Italian seasoning, salt, and pepper to a shallow plate. Dredge (coat in a flour mixture) the scallops covering all sides. Once the skillet is hot enough (about 5 minutes) carefully add the scallops. Allow the scallops to cook for around 4-5 minutes on each side. Only flip once! This allows a nice crust to form on the sides. For some reason if you flip more than once it doesn't get very crunchy. While the scallops are searing, prepare the pineapple, ginger, lemon juice, salt, and pepper in a bowl. When scallops are done plate them. Add the pineapple and ginger mixture right before you eat the scallops so you don't ruin the crust. (Serves 2 people.)
No comments:
Post a Comment