Last night was definitely a recovering night. Recovery from Saturday’s beer, wine, and chinese take outs. While we’re up here living in Michigan I’m indulging on chinese take out a little more than i normally would since I can’t find my favorite dish in Texas, almond boneless chicken or ABC. Originally from Ohio, I moved to Texas about a year ago and thought it was the weirdest thing that I could not find this dish on ANY chinese menu. After a little research I found out the dish was originated in Michigan and hasnt made its way out of the midwest, or really just Ohio and Michigan. I came up with my own healthier almond boneless chicken recipe, but its not ever going to compare to the actual dish you get from Chinese restaurants.
Anyways, last night was Oscars night. Does anyone care about the Oscars? Neither do we, but we tried! We watched probably about the first hour anyways before we finally changed the channel since we have not seen one of the movies up for nomination. The best part of the show was the beginning performance by Justin Timberlake, and specifically when he ended his performance and went out into the crowd and danced with his wife… definitely an awe moment 🙂
For the Oscar’s night I made an Oscar worthy dinner with some wild caught sea scallops in and asian style sauce that I use in my asian lettuce wraps. Served with sugar snap peas and a grain. In my picture I used Amaranth, a grain similar to quinoa, but much thicker and stickier. It was sent to me to review, but I wouldnt recommend it on it’s own like I served it. It’s better suited in soups because of it’s texture. I would go with quinoa or brown rice instead.
Pan-Asian Drizzled Sea Scallops
- 8-10 scallops
- 1 green onion, green & white part separated
- 2 garlic cloves, minced
- 2 tbsp liquid aminos or soy sauce
- 1 tbsp rice vinegar
- 1 tsp tapioca flour
- 1 tbsp sesame oil
- 1/8 tsp crushed red pepper
- 1 tsp honey
- 1 tsp extra virgin olive oil
- salt & pepper
- sugar snap peas optional
In a small bowl, whisk together scallions (the white part of the green onion), garlic cloves, liquid aminos, rice vinegar, tapioca, sesame oil, crushed red pepper, and honey until combined. Set aside.
Heat olive oil in skillet on medium high heat. When hot, add scallops and sprinkle with salt and pepper. Cook out 3 minutes on each side, or until golden brown. Keep skillet on heat and transfer scallops to plate and cover with foil.
Add sauce mixture to skillet and cook until sauce boils and slightly thickens. If you are serving your scallops with snap peas, you can add them to the pan now as well and saute with sauce.
Drizzle sauce over scallops and garnish with green onions.