I am yet to meet someone who doesn't like Asian cuisine and the myriad of dishes they produce. Today, I am making my own takeout, smile. It’s my deconstructed Asian meal, sort of like a stir fry that otherwise would have been mixed together on top of the rice or even with the rice. In this way, you can taste the sweetness of the scallops without trying to identify what tastes like what! Pour soy sauce over the veggies and rice, either way it’s all good.
Approximate prep and cooking time: 35 Minutes
Approximate Cost: $14.60 or $4.87/serving
6 large scallops (I use 3 for the photo. Use 2/serving since they are huge @$1.50 ea. =$9)
2 Tbsp. Angie's Dry Seasoning or the one of your choice (.35)
6-9 asparagus ($1.10)
1 red onion sliced (.60)
10 Baby Bella mushrooms ($1.45)
2 Tbsp. olive oil (.60)
1/4 cup soy sauce (or to taste) (.50)
1 1/2 cups of rice ($1.00)
Dry the scallops with paper towel and season with 1 Tbsp. of the dry seasoning. Set aside in fridge.
Cook the rice according to the package instructions, use beef stock instead of water.
Wash and blanch the asparagus in salted water for 3 - 4 minutes, drain, set aside.
Add the olive oil to a skillet in med high and sear the scallops, brown outside soft inside.
Remove from skillet and sauté the onions and mushrooms, then add the asparagus.
You are ready to plate. Pour soy sauce in a small dish; add the scallops, veggies and rice.
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.