We just returned from two amazing weeks in Africa, and Tess surprised us with this welcome home meal. It’s a recipe she makes often for her and her husband, and she has been promising to make it for us one day. Last week, that day finally came! It’s a snap to put together, and even though it’s free of any spices, it’s still flavor packed thanks to the generous amounts of ginger, garlic and green chili. The lemon takes out the fishy taste of the shellfish and also help give the sauce a tasty little gravy, and the butter adds a touch of indulgence. We ate ours over a bed of brown rice and a side of steamed baby bok choy. I’m already craving it again so it will likely be part of our menu in the next week. ~Shivani
1/2 pound scallops
1/2 pound extra-large shrimp, peeled (it’s okay to leave the tails on)
1 bunch scallions, thinly sliced
2 tablespoons minced garlic
1 tablespoon of minced ginger
1 tablespoon of butter
1 teaspoon of minced green chili (optional)
the juice of one lemon
salt and pepper, to taste
Melt the butter over medium heat in a non-stick pan
Add in garlic, scallions and ginger and saute until slightly brown (around 1 to 2 minutes)
Add in shrimp, scallops, salt, pepper, the juice of the lemon and chili pepper
Cook until done (maybe 5 to 6 minutes- take care not overcook the seafood)
This dish is great over brown or white rice or soba noodles. For a side dish, try an Asian style vegetable such as steamed bok choy, Chinese cabbage sauteed with a little canola oil and minced garlic or sliced shitake mushrooms sauteed in canola oil and garlic.
Cubed extra-firm or firm tofu would also make for a tasty recipe. Freeze the tofu for 20 minutes before cutting for a slightly meatier texture.