When our United store first opened, I picked up this recipe card.
Scallops
I made it a few times by the recipe, but then kinda went off on my own. It’s a dish that’s quick, and light and we have often for lunch.
Last week, we had some leftover steak that I needed to serve. I’m not a big fan of leftover steak so I made the scallops to go along with it . . kinda like a bit of surf & turf.
Surf & Turf
For the scallop dish, I marinate the scallops overnight in terriyaki sauce. When it’s time to serve them, I drain them from the marinade . . I don’t rinse them but just drain off the marinade, and saute them in butter. Once almost done, I remove the scallops, pour in a little fresh teriyaki sauce into the pan and let that simmer, and thicken a little extra sauce with cornstarch, add that to the pot of simmering sauce. Once the sauce is thick, I add the scallops back in and serve the scallops and a little sauce over a bed of coleslaw.
The same thing could be done with shrimp, chicken, tuna . .whatever you have handy.
Gari says
I have to say that that looks really good. Eric LOVES scallops but I have never learned to cook them. I may just save this and try it when my hip heals enough for me to stand at the stove.
Myrna sossner says
“hip heals” resonates with me … I fell and cracked the left pelvic bone at the end of June…I am still limping, using a cane and sometimes a walker. I have been able to resume the kitchen chores but I try to keep it simple. Best wishes for you.