Seared Scallops In Ginger Beer Broth
Seared Scallops In Ginger Beer Broth
Jennifer at www.thefitfork.com
2
10 minutes
25 minutes
485
Asian-inspired
Entree
Next time you see ginger beer in the grocery store, give it a try! Not only is it delicious for drinking, but it's also excellent for cooking. This recipe has an asian flare to it, and the ginger beer balances it perfectly. Sizzlefish makes it so easy to sear up scallops with their convenient 4-per-pack to thaw out and cook up. Try this succulent, gluten-free recipe on your next date night for some amazing flavors and great feedback!
Ingredients
- 4 bundles of uncooked rice sticks (about 4 ounces)
- 3 tablespoons virgin coconut oil (garlic-infused if possible)
- 4-5 shallots, sliced very thin
- 2 cloves garlic, minced
- 12-ounce bottle of non-alcoholic ginger beer
- 1/4 cup soy sauce
- 1 teaspoon dried red pepper flakes
- 2 4-piece packages of Sea Scallops
- 1/4 cup sliced green onions, including tops
Directions
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.
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.
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.
- 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.
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.
