doin' it wrong and having it taste good anyway.

Slightly Stirfried Scallops

In scallops, seafood on July 24, 2009 at 5:11 am

I’ve been wearing this hoboish peter pan green sweater from a vintage store near my place, but it is cashmere, which is one of those fabrics that just make me feel indulgent.So, feeling indulgent, I stopped by Whole Foods today to pick up some fresh scallops for dinner. At about $15 for six large, beautiful scallops($19.99 a pound), it’ll be a very occasional indulgence, especially when I’m cooking and the potential for failure is looming.

Fortunately, the scallops were yummy enough to stand alone without many cooking-type additives, and I didn’t overcook them.


1. Marinate scallops in some sweet soy sauce and mirin.

2. Dump ginger in pan. Stirfry until the pan begins to smell a bit like browning, frying ginger.

2. Dump butter in pan.

3. When butter is good and melted, dump scallops in pan.

4. Saute scallops until lightly browned on each side. Keep the stove on medium heat.

5. Occasionally, pick out burnt pieces of ginger.

I had the scallops with white rice and they were definitely worth it and helped to temper my current seafood craving for a while.

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