Henry was invited to a business dinner, so I had to come up with a new tasty dish for my parents and I. My mom saw our Bacon Wrapped Scallops on our site and had to have scallops. This is a new dish for her, and I must say, it is incredible and one of my best creations so far for my taste. It’s a must make and try. 🙂
Ingredients:
- 2 lbs of wild Scallops
- 2 – 3 tbsp organic pastured butter
- 4 large cloves of garlic, pressed
- 1 square inch of fresh ginger, grated
- 1 Gala or Fiji apple, peeled, cored and finely chopped
- 1 large jalapeno pepper, finely chopped seeds in
- 2 pinches of Himalayan sea salt
- Ample amount of fresh black pepper
Use a cast iron pan, heat butter garlic and ginger on medium – high, until butter gets a little frothy. Then add diced jalapeno and apple, salt and pepper and stir well – cook for a couple of minutes until apple has blended well with other ingredients. Push ingredients to one side of the pan and tilt it so that butter gathers in half the pan and quickly place scallops in. Cover them with apple mixture and place the rest of the scallops in the remaining pan and redistribute the sauce mixture. Flip after cooking them for about 3 – 4 minutes and cook the same on the other side until scallops are no longer glossy or soft. Make sure not to over cook them but ensure that they are not wet or gray looking. Perfectly cooked scallops should be a beautiful white throughout.
Nutty Kitchen 