Tried & True: Seared Sea Scallops with Asian Influence

2011-01-27 11.13.22This is a recipe I learned in school at Le Cordon Bleu and have since revised and added it to my personal cache. The original recipe serves 8. Here I have scaled it down to serve 4.

People tend to love this recipe as it puts a new twist on a common stir fry by adding the scallops.

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significant-otherI am a married man involved in a love affair … and my wife is very much aware of it! My mistress is foreign, German to be exact, with Japanese roots and a Western style. Although her exterior is tough and she can be as cold as ice, the product of her ambition warms the souls of all who come in contact with it. Thin, yet thick in the right places with an inviting arch in her back, she is a genuine beauty! When I hold her, it feels as if she was made for my grasp. Always sharp, never dull, she receives my admiration for her brilliance, strength and endurance. The precision with which she carries out all tasks amazes me. Her name is Santoku and she is my chef knife.

Together, we create the most marvelous duet; though I have to admit, at first, I was not that into her. I was lovesick. This is not my first affair, you see. There was another, and she was taken from me. This day was a tragic one. My knife kit, containing the first knife I had ever fallen in love with, was stolen by an anonymous student peer on campus. Luckily, this underhanded act was countered with an act of complete generosity and kindness. One of my professors upon hearing about the incident presented me with a new kit containing a Santoku knife worth almost $200.

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