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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
