I've got some huge sea scallops in the refridge. I've got an Asian/Indonesian flavor in my head. I think I'll make some brown jasmine rice, then stir-fry it with strips of red pepper, red onion, yellow squash, zucchini, and ginger. Perhaps add a spoonful of apricot jam for sweetness, some soy sauce, and lastly, a beaten egg.
I've got an heirloom cast iron pan that I'll get 500f hot in the oven. Brush the scallops with sesame oil and dab in some wasabi powder. I can't wait to hear the sear when those wasabi sesame scallops hit that cast iron. I don't even have to put the pan back in the oven. The residual heat will cook the scallops through. I'll turn them once, place on a new hot spot, then plate over the brown jasmine apricot fried rice.
...or maybe I'll change my mind by the time I get home and make Scallops Parmesan over spaghetti.
I love the all-day thought process of how I can combine what's already in my pantry for dinner tonight.
Chef Todd Mohr
