Ingredients
2 Tablespoons olive oil
1 pound sea scallops, halved
2 teaspoons fresh ginger, peeled and minced
1 shallot, finely chopped
2 Tablespoons scallions, chopped (green part only)
1 teaspoon lemon juice
1 teaspoon GOLDEN BLOSSOM HONEY
salt and pepper to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Heat oil in a large skillet over medium-high heat. Saute scallops for 1 minute on each side, or until cooked through. Remove from pan with a slotted spoon, leaving juices in pan.
In the same skillet, cook the ginger and shallot over medium-low heat, stirring, until the shallot is softened. Stir in scallions, lemon juice, honey, salt and pepper. Return scallops to pan. Cook until just heated. Serve over rice.
Serves: 4
In the same skillet, cook the ginger and shallot over medium-low heat, stirring, until the shallot is softened. Stir in scallions, lemon juice, honey, salt and pepper. Return scallops to pan. Cook until just heated. Serve over rice.
Serves: 4
