Sunday, March 3, 2013

Sweet Scallop

Peapod had these cute frozen bay scallops last time I ordered.   I have made sugar chicken forever and figured sugared scallops would be good too!  Last time I made them, the scallops were quite large and difficult to control while getting the sugar carmelized but not to burn.  I was able to keep these little guys moving with a wooden spoon and get them all coated in sugar, ginger and Bragg's Liquid Aminos.

2 tablespoons margarine
1/2 cup sugar
1 teaspoon Bragg's
Dash of ground ginger
1 lb bay Scallops, thawed and drained
10 ounces frozen spinach
Roasted garlic, 2-4 cloves

Melt the margarine in a skillet/fry pan.  Add the scallops, sugar, ginger, and Bragg's.  Cook over medium-high heat until the sugar is carmelized.  Remove from the heat.

Remove the scallops from the pan, leaving the sugar and any liquid there.  Put the spinach in the pan and some roasted garlic (I made some last weekend).  Heat until spinach is heated thru.  Return the scallops to the pan.  Serve over rice or even pasta or noodles.












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