Over the years, Greg and I have celebrated New Years Eve in many different ways. In most recent years, we decided to stay home, enjoy a nice dinner, and relax. One year we spent the evening watching Seinfeld reruns – which was great fun! This year I wished friends throughout the world a Happy News Years as close to their “midnight” as possible. By 7Pm eastern time, I had wished so many people a Happy New Years but yet it was 5-hours until we ringed in 2013! New Years Eve day felt like New Years day but without my favorite Tournament of Roses parade from Pasadena, California.
When we started our own tradition of staying home, Greg asked if we could have scallops for dinner. I never really ate scallops and had no idea how to prepare them. I did some research and found a recipe with a homemade sauce. Honestly, I was a bit nervous because Greg told me if scallops are overcooked they become rubbery. So of course I was concerned that I would be serving him rubbery scallops and they are not cheap to purchase. That first year, Greg enjoyed the scallops and I was relieved!
Over the years, I have become comfortable making scallops and each year I try a different recipe. The most important thing I learned is to heat a stainless steel pan with oil but not to let it get too hot. Otherwise the scallops will stick to the pan. Which happened to me the first few years. This year I tried an Asian sauce that was great over the scallops and asparagus.
Do you have any New Year’s Eve traditions?
2012 Scallops with Asian sauce recipe
About 1 pound Fresh Scallops
4 tbsp Soy Sauce, low sodium
2 tbsp Rice Vinegar
2 tbsp Sesame Oil
1 Green Onion, sliced
1 tbsp Garlic, diced
2 tbsp Palm Sugar (or any type of sugar)
1 tsp Cornstarch
1/8 tsp Crushed Red Pepper, optional
Rinse, dry the scallops, and leave them on the countertop. Then prepare your sauce ingredients. Heat about a teaspoon of oil in a stainless steel pan over medium heat. Once the pan is hot, but not too hot, add your scallops. Cook for about 3-minutes until lightly brown then turn them over for another 3-minutes or until they come to temperature.
You have a couple of options for the sauce. I prepare my sauce in a separate pan so it is hot and thick when my scallops are done. Your other option is to remove the scallops to a plate and cover with foil. Add your sauce ingredients to your hot pan to deglaze, heat, and thicken.
Plate your scallops spooning hot sauce over them. Serve with rice or mashed potatoes and a steamed vegetable. The sauce goes nicely over rice and vegetables.