© Constantine William Spyrou
One of the most popular seafood items in our family has to be scallops. When perfectly cooked, they have a rich, buttery texture and an amazing, sweet flavor that just can't be beat! It is definitely the seafood of choice for both my dad and little sister, and cooking them is a treat.
It took me a while, but I learned how to make scallops and cook them to the right temperature, per Gordon Ramsay's instructions. I've incorporated these scallops into several dishes since then, and this has to be one of the favorites of both my little sister and myself.
This dish takes scallops to another level by glazing them with soy sauce, creating a rich umami flavor that pairs with the sweetness of the scallops and aromatics of Chinese five spice perfectly. It's paired with a light yet satisfying fried rice with sauteed vegetables that makes for a complete and tasty meal!
Recipe serves 2.
For the Scallops:
8 diver scallops, cleaned
2 tsp salt
1 tbsp soy sauce
1/2 tbsp Chinese 5 Spice
1 tbsp olive oil
For the Fried Rice:
1 tablespoon fresh chopped ginger
1/2 tablespoon Chinese 5 Spice
1/4 cup soy sauce
2 cloves minced garlic
2 cups bell peppers, diced
2 cups baby spinach
2 cups arugula
1 tablespoon vegetable/avocado oil
1/2 tablespoon sesame oil
3 cups cooked white rice
4 eggs, scrambled
1) Heat up the avocado oil in a wok on medium-high heat. Add the ginger and garlic, and cooked for 2 minutes.
2) Add in the 5 spice and vegetables, along with half a tablespoon of soy sauce and the sesame oil. Cook until the spinach and arugula shrivel, about 3-4 minutes.
3) Scramble the eggs into the mix. When fully cooked, stir in the rice and remaining soy sauce. Set aside.
4) Season each side of the scallops with salt and the 5 spice. Place in a clockwise order in a pan with the olive oil on medium-high heat. Cook for 1 minute on each side.
5) Add in the soy sauce, and quickly toss the scallops in the soy sauce before serving with the fried rice.
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =)