Pan-Seared Scallops with Ginger and Spring Onions

Haven't had scallops in ages. So when I saw them at the supermarket near MIL's house the other day, I just had to have them. Hubby usually does it simply seared and then flambeed with some Poire Williams Eau de Vie and occasionally we grill and then serve them in a light Lemongrass broth. There must be at least 2 other scallop recipes in this blog. Anyway there are a thousand ways to cook scallops and this will just be another one.

10 fresh Normandy Scallops

Julienned Fresh Ginger

Sliced Spring Onions

Sliced Garlic

1 Tbsp Light Soy Sauce

1 Tsp Oyster Sauce

1/2 Tsp Sesame Oil

1 Tsp Raspberry or Red Wine Vinegar

2 Tbsp White Wine

1 Tsp Sugar

Lemon Juice

I heated some oil in a frying pan and when it's hot, added in the scallops to be seared. I usually only cook them on one side at high heat so as to have them nicely browned and yet not over-cooked. Occasionally the scallops will brown badly (depending on the flesh and fire), releasing quite a bit of fluid. At times like this, I will just heat up oil in another pan, brown the ginger, garlic and sugar in it and transfer the scallops to the new pan when the oil's really hot and usually this time around they'll start to really brown. When they're almost cooked through, turn the browned side up, add in the spring onions, mix the sauces with the scallop fluid from the 1st pan and pour over the scallops. Squeeze a little lemon or lime juice over the scallops before serving.