The larger sea scallops and the smaller, more delicate bay scallops can be used interchangeably in recipes, but cooking times will vary.
1 pound sea scallops (about 25)
1 tablespoon vegetable oil
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1/4 cup clam juice
2 tablespoons mirin
1 1/2 teaspoons lemon-pepper seasoning
1 tablespoon lemon juice
2 tablespoons minced fresh chives
How to Make It
Place scallops on paper towels to remove excess moisture.
Place a large nonstick skillet over high heat until hot. Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from skillet; scrape off any residue in pan with a wooden spoon. Repeat procedure with remaining scallops.
Heat oil in skillet over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 3 minutes or until tender.
Return scallops to skillet; add clam juice and next 3 ingredients. Simmer 1 minute or until thoroughly heated. Sprinkle with chives before serving.
Oxmoor House Healthy Eating Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.