Seared Scallops In Ginger Beer Broth

Directions

1. Heat oven to 350°F. Brush the tops and bottoms of uncooked rice stick (noodle) bundles with coconut oil. Place on a baking sheet and bake for 18 to 20 minutes, flipping halfway through, until golden brown. Remove from oven and set aside on paper towel to absorb any remaining oil.

2. Add 1 tablespoon olive oil to the skillet and sauté shallots over medium-high heat, stirring constantly, until caramelized. This will take 3 to 4 minutes; add garlic in the last remaining minute. Remove a few caramelized shallots from the skillet and set aside for garnish.

3. Add ginger beer, soy sauce, and red onion flakes to the skillet with cooked shallots. Cook over medium until boiling, add baked rice stick nests, and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through. Cook scallops while this is finishing.

4. To cook scallops, add the remaining 1 tablespoon coconut oil to a small skillet and bring to medium-high heat. Add scallops to the skillet and sear on one side for approximately 3 minutes or until browned, and release to flip. Flip scallop over and cook an additional 1 ½ minutes. Season with coarse sea salt, if desired.

5. To serve, add half of the ginger beer broth to a shallow bowl, add two rice stick nests and four scallops. Garnish with green onions. Repeat for the remaining serving.