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
Serves 2

INGREDIENTS
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

DIRECTIONS
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.