Recipe(tried): Scallops with Ginger Scallion Sauce

Hello Everyone,

Ah, what wonders a day of rest does for the tired and weary soul...the 4th of July celebration was a blast and everyone enjoyed themselves thoroughly. Luckily, it did not rain and the children enjoyed themselves in the pool.

The appetizers were all wonderful, especially the Firecracker Chili Cheese Pie. A guest brought in a uniquely scrumptious appetizer... it was a round layer of cream cheese, spread on top was Raffetto Colonial Nut Chutney and crumbled crisp bacon. The Raffetto can be found in the mustard section of your grocer right next to Major Grey Chutney. Let me tell you, it was out of this world.

The Bourbon Baked Beans were a sure winner, they disappeared rather quickly as well as the cole slaw. The Chocolate Eclair Cake and the Flag Cake were also winners. Many guests left with little take-home packages of whatever was left over, I surely wasn't going to keep any of those tempting things around...Oh, I musn't forget to mention that the Citrus Lemonade was sooo delicious that several people begged for the recipe. It was very pretty in the big glass container.

Tonight for supper we will enjoy a light meal as the weather is so unbearably warm that if one is not in the pool water then one must simply retreat to the cool indoors. The meal is Scallops with Ginger Scallion Sauce. For a light dessert, some cold watermelon slices will hit the spot.

Happy Weekend!! Gina

Scallops with Ginger Scallion Sauce
serves 6

2 cloves garlic, minced fine
3 scallions, sliced
2 tbsp. sugar
3 tbsp. soy sauce
2 1/2 tbsp. olive oil (1 1/2 tbsp. for searing and 1 tbsp. for the sauce)
2 tbsp. lime juice
2 tbsp. water
1 tsp. grated ginger
1/4 tsp. pepper
8 scallops per person
salt and pepper to taste

Mix all ingredients except scallops with a whisk.

Bring sauce to a simmer, set aside.

Heat oil in pan, season scallops with salt and pepper. Sear scallops until golden 2-3 minutes. Remove from heat and drizzle sauce on. Make sure pan is hot first to be able to sear scallops and don't move them until they are seared.