Ginger Apricot Scallops

Julie's (Imposter Kitchen) Sunday Calendar Recipe



What was set on the calendar for Sunday January 16th as 'Citrus Scallops' turned out to be 'Ginger Apricot Scallops' (with Coconut Rice) instead. Why, you ask? Well, sometimes plans change. Going to the grocery store (which I love to do) just didn't happen this week. That's life, and I'm rolling with it. I had an abundance of food to use up before restocking anyway so I used the ingredients already available, and made it my own. This is most often my method in cooking. It's amazing how you can tweak a recipe with just a few alternative (imposter) items.

Below you will find the ingredient list and cooking instructions... along with a few tweaks to match what was available in my kitchen.

 


FOR THE SCALLOPS

  • 12 large scallops (patted dry)

  • 2 tablespoons olive oil

  • 1 1/2 teaspoons grated or finely minced ginger

  • 1/2 cup apricot jam

  • 1 tablespoon soy sauce

  • 1-2 tablespoons water

  • salt and pepper

  • 1 lime

(My Kitchen Subs)

  • 12 Large scallops = sub: Costco's frozen Raw Sea Scallops x12 (thawed, then patted dry)

  • Minced Ginger = sub: 1 1/2 teaspoons Tube Ginger

  • 1 tablespoon Soy Sauce = sub: 1 tablespoon Coconut Aminos

  • 1 Lime = sub: 1 tablespoon bottled Lemon Juice

  • added goodies (because I felt like it) not included in recipe = matchstick carrots & red bell peppers - what will you add?


FOR THE COCONUT RICE

  • 1 cup rice grains

  • 1 can Thai coconut milk + 3/4 cup water

  • 1/4 cup chopped cilantro

  • 1/2 teaspoon lime zest

  • 1 tablespoon lime juice

(My Kitchen Subs)

  • 1/4 cup chopped Cilantro = sub: 1 tablespoon Dried Cilantro

  • 1 tablespoon Lime juice = sub: 1 tablespoon bottled Lemon Juice


INSTRUCTIONS

  • Cook rice according to package instructions using a can of Thai coconut milk and 3/4 cup water, then toss with cilantro, lime zest and lime juice. Or, follow my imposter tweaks with dried cilantro, no zest, and bottled lemon juice.

  • matchstick your veggies - zucchini and/or red cabbage (shredded would be good options)

  • Add 1 tablespoon olive oil to a medium skillet. Add ginger and cook about 30 seconds until it begins to brown. Add jam and soy sauce, stir until combined and heated through. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce. Set aside. Follow the same instructions using my imposter tweaks of tubed ginger & coconut aminos - note: the ginger will not brown as much as fresh

  • Heat a large non-stick frying pan over medium-high heat. Season both sides of each scallop with salt and pepper. Add 1 tablespoon olive oil to pan then add scallops and cook 1-2 minutes on both sides, until a golden brown crust forms and the centers are slightly translucent. My imposter frozen sea scallops worked perfect and tasted a-mazing - plus I still have more in the freezer for a later date!

  • Remove scallops from pan so they don't over cook, then gently reheat ginger apricot sauce

  • Serve scallops over rice with a drizzle of apricot sauce and a spritz of fresh lime juice. Or, a spritz of lemon -

Note: I roll with the rule of thumb that 'less is always more'... especially when is comes to sauces, dressings, etc., that contain a high sugar content! A little sauce goes a long way my friends, so drizzle sparingly. You can always bring more sauce to the table for serving, if desired.




EAT THE BEST LEAVE THE REST



Ginger Apricot Scallops
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