I’ve decided that scallops are one of my favorite foods… especially when they are on sale.
First – the salad – fresh bean sprouts with some chopped ginger, a bit of low sodium soy sauce, some wine vinegar (probably would have used rice wine vinegar but we didn’t have any), and a touch of sesame oil
Baby bok choy sauteed in sake with a little water and some ginger slices – five minutes on each side, covered
In a hot skillet, “wiped” with olive oil, and lightly sprinkled with freshly ground pepper – seared the scallops
Served up: plain white rice, bean sprout salad, sauteed baby bok choy and seared scallops with a drizzle of spicy Thai peanut sauce.