by S Fish September 07, 2016
Next time you see ginger beer in the grocery store, give it a try! Not only is it delicious for drinking-its excellent for cooking. This recipe has an asian flare to it and the ginger beer balances it perfectly. Sizzlefish makes it so easy to sear up scallops with their convenient 4 per pack to thaw out and cook up. Try this succulent, gluten free recipe on your next date night for some amazing flavors and great feedback!
Heat oven to 350 F degrees. Brush tops and bottoms of uncooked rice stick (noodle) bundles with coconut oil. Place on baking sheet and back for 18 to 20 minutes, flipping halfway through, until golden brown. Remove from oven and set aside on paper towel to absorb any remaining oil.
Add 1 tablespoon olive oil to skillet and saute shallots over medium-high heat, stirring constantly, until caramelized. This will take 3 to 4 minutes, add garlic in last remaining minute. Remove a few caramelized shallots from skillet and set aside for garnish.
Add ginger beer, soy sauce and red onion flakes to skillet with cooked shallots. Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through. Cook scallops while this is finishing.
To cook scallops, add remaining 1 tablespoon coconut oil to a small skillet and bring to medium-high heat. Add scallops to skillet and sear on one side for approximately 3 minutes or until browning and releasing to flip. Flip scallop over and cook an additional 1 ½ minute. Season with coarse sea salt, if desired.
To serve, add half of ginger beer broth to shallow bowl, add two rice stick nests and four scallops. Garnish with green onions. Repeat for remaining serving.
Recipe Credits: Jennifer at www.thefitfork.com
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