Mike's Ginger Scallops

1/3 cup wheat-free Tamari soy sauce
1 tablespoon freshly minced garlic
Juice of ½ a lemon
1 pound fresh scallops (medium to large)
3 tablespoons fresh minced ginger
1-2 tablespoons extra virgin olive oil (for sautéing)
Hot cooked white rice (basmati or jasmine)

Combine Tamari soy sauce, garlic and lemon juice in a small bowl. Set aside. Heat the oil in a large skillet; add the scallops and ginger and cook over medium-high heat. As the scallops cook, they will turn white from the bottom up; when they turn white half way up, flip them over with a metal spatula. (This will only take a few minutes; the exact time varies, depending on the size of the scallops). Cook 2 more minutes after turning over. Then add the Tamari, garlic and lemon mixture to the scallops and cook 2-3 more minutes, spooning the sauce over the tops of the scallops. Serve the scallops, with the sauce, over rice.
(Approximately 3 servings)

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