This came out pretty tasty with some adjustments. I used the same proportions of ingredients, but approximately tripled the sauce amount for use on a pound of scallops. I had large scallops, U10 (about the diameter of ping pong balls), and 15 minutes cook time was plenty. Instead of cooking the sauce in and hoping it would thicken, I spooned a little sauce over each for flavor, but let most of it simmer On the stove for the 15 minutes. It thickened to a nice caramelish consistency, and I ladled these over the scallops when plating. I also added about 1/4 cup coconut milk that I needed to use up; it was a perfect complement to the other flavors. Not a spice combo I would have come up with on my own (especially cooking in the lemon juice!), thanks for sharing this recipe!
And anyone having liquid issues - most commercially sold scallops are injected with a solution to keep them from drying out, and this liquid is expelled during the cooking. The labels are supposed to disclose this. You can minimize this by draining them on a rack or small colander in the fridge overnight, then patting them dry before cooking.
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This came out pretty tasty with some adjustments. I used the same proportions of ingredients,...