I was always reluctant about cooking seafood as I don’t have a car in San Francisco and I am the type of person who wants to cook something the same day I buy the ingredients. Yes, I know I am so Euro!
Just a few weeks ago Mollie Stone’s (my new favorite local San Francisco market) opened up on my street. Lucky me! So when I saw these huge, plump FRESH scallops I had to make them!
They were as good as they look. I served them on a bed of local mixed mushrooms that I sauteed with salt, pepper and spring onions. They rocked!
Thanks Mollie Stone’s! PS. Follow them on Twitter! They have awesome Social Media skills!
Ginger Seared Scallops and Mushrooms
10 large scallops, muscle removed
Finely ground sea salt
1 tsp of Olive Oil or Pam
1 tablespoon finely chopped fresh ginger
1/8 teaspoon cayenne pepper
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
Pinch of freshly ground black pepper
Pat scallops with a paper towel; season lightly with sea salt. Heat the oil or Pam in a wide nonstick pan over medium heat. When it’s hot, add the scallops, turn the heat to medium high, and sear for 3 minutes, until golden brown. Turn the scallops and sear for 1 minute. Be careful not to overcook. Remove them from heat and put on a plate.
Add the remaining ingredients to the pan. Simmer for 1 minute over medium-high heat. Return scallops to the pan and toss to coat. Reheat briefly and serve over mushrooms.