Kevin’s Asian Scallops:
1lb Scallops (larger ones)
Cilantro
Sesame Seed Oil
Garlic
Olive Oil
Lime Juice
Lettuce
Red, Yellow and Green Bell Peppers
Cayenne Pepper
Red onions
Scallions
Limes
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.
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Hello and welcome to my cast iron cooking environment. I have been cooking with cast iron for more than 30 years. I would watch my grandmother and my great aunt whip up delicious southern style meals with these versatile cooking tools. They are ideal heat conductors, they heat evenly and consistently, and are very affordable and they will out live you.
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Thank you for visiting my Iron Skillet blog. I own 4 cast iron cooking tools. Two from my great aunt, a dutch oven and a 14 inch pan, and another passed down from my father. When I create a meals I never measure, I just use a close eye and we all know our limits. So keep that in mind when you're in the kitchen cooking one of my savory meals.
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