Thursday, June 5, 2014

Seared Scallops and Hibachi Style Vegetables

I can remember back to the days of being asked "where do you want to go for your birthday?" and the  answer was almost always Red Lobster or Shogun. As I got older, Shogun almost always won out because who doesn't love dinner and a show?! Then a newer place opened a little closer (and cheaper) to us called Sushi Rock and that became a more frequented dinner spot for our family of much so I'm pretty sure the owner recognized us whenever we came to eat! They have this shrimp sauce that is out of this world good, but I know, without even asking, that it's not good for me. Haha. Never mind the quantity of food we would get. I pretty much always left thinking I didn't have room for anything else and I wouldn't be able to eat again for days! Luckily, this recipe is filling, but won't make you feel ill afterwards. It's got lots flavor without the guilt. 

Seared Scallops and Hibachi Style Vegetables

Prep Time: 15 minutes
Cook Time: 15 minute
Total Time: 30 minutes
Serves: 2

Special Tools:
2 large saute pans
1 oil splat screen


For the scallops:
1 pound of sea scallops
1 tbsp of ghee
1 tbsp of coconut aminos
salt and pepper to taste

For the vegetables:
2 medium zucchinis 
1 medium-large yellow onion
1 large carrot
6 oz of sliced mushrooms
1 tbsp of sesame oil
1 tbsp of coconut aminos
1 tsp of sesame seeds
1/2 tsp of ground ginger
1/2 tsp of garlic powder
1/2 tsp of toasted sesame oil
salt and pepper, to taste

1. Prep your vegetables. Cut the zucchinis in half length wise, and then cut each half into quarters length wise. Then I chopped those into about inch long pieces or so. For the onion, cut the ends off, then cut the onion in half horizontally and chop each half into thick half rings. Then cut the half rings into thirds. For the carrot, peel and cut at a slanted angle. For the mushrooms, I chopped them at least in half or slightly smaller if they were bigger pieces. *You can cut the vegetables however you want. I just liked the idea of making them look like they do in the restaurant. 
2. Prep your scallops. Rinse under cold water and pat dry them with paper towels. Sprinkle one side with salt and pepper. Set aside. 
3. Heat one sauté pan with 1 tbsp of sesame oil on medium-high heat (around 7). When the oil is hot, add the onion, carrot and mushrooms and begin moving the vegetables around. Add the ginger, garlic, salt and pepper. Saute for 2-3 minutes. Add the zucchini and coconut aminos and continue cooking for another 3-5 minutes. You want the vegetables to still be slightly crunchy, but cooked through. In the last minute, add the toasted sesame oil for some extra flavor. Sprinkle the top with sesame seeds.
4. Meanwhile, heat 1 tbsp of ghee into the other sauté pan and allow it to melt on medium-high heat for 2-3 minutes. Add the scallops to the pan, seasoned side down. Use the plat screen if the ghee starts to pop a little. Cook for about 3 minutes. Flip them over and add 1 tbsp of coconut aminos to the pan and cook for an additional 3 minutes. *Don't overcrowd the pan or you'll steam the scallops. You might need to cook them in two batches, in which case you'll just put 1/2 the ghee and 1/2 the coconut aminos in the pan each time. 
5. Pile the veggies high and add the scallops on top! Devour. It's scrumptious!!

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