Cooking with Morgan: Garlic Chili Scallops
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Garlic Chili Scallops
1-2 Tbls olive oil
3 green onions
2 cloves garlic
1 cup water
6 large scallops
Small crown brocolli
1/3 a head of cauliflower
1 cup mixed marinated artichokes and mushrooms
Salt
Pepper
Lemon Pepper
Lemon juice
1 tsp – 1 Tbls Chili Garlic Sauce Huy Fong
1. Cut the garlic fine and chop up the green onions. Put the garlic and olive oil in a pan and shortly thereafter the water and the green onion.
2. Chop up the broccoli and the cauliflower. Add them and cook for a few minutes.
3. Add the scallops, mushrooms, and artichokes. Salt, pepper, and lemon pepper to taste (a few dashes apiece). Dash with a couple of good sprays of lemon juice.
4. Add the chili garlic sauce. Obviously this is where your spice tolerance comes in. I have a very high tolerance, added about a tablespoon, and could feel the heat but I could have handled more. Cook until the scallops are cooked all the way through.
