Tuesday, August 11, 2009

Asian Scallops

Kevin’s Asian Scallops:

1lb Scallops (larger ones)
Sesame Seed Oil
Olive Oil
Lime Juice
Red, Yellow and Green Bell Peppers
Cayenne Pepper
Red onions

Rinse clean and place two big lettuce leaves on plate, set aside
Slice bell pepper length wise, about one cups worth, place on lettuce
Finely chop garlic, tablespoon worth, set aside
Clean rinse and finely chop Cilantro, about ¼ cup worth set aside
Chop red onions, about 1 square inch, set aside
Chop scallion into small pieces, set aside for final garnish
Cut limes in half, set aside
Season only one side of Scallops with black pepper, and sea salt

Time to cook:

Heat (medium heat)skillet until hot, place ¼ cup of olive oil in pan
Throw in onions, let them begin to caramelize (don’t burn them)
Then toss in garlic, cilantro, and a hint of Cayenne pepper, stir for a minute
Place Scallops in pan pepper side down
Sprinkle about a teaspoon worth of Sesame Oil in pan
Toss in Cilantro
Turn Scallops once
Squeeze in lime juice from half cut limes
The Scallops take about 3 minutes each side, but test first by pushing down on them.

Place scallops on lettuce, pour excess sauce on top of Scallops, and garnish with a little scallion.