Sesame Encrusted Scallops and the Brooklyn Menu…

Hi everyone. I did a workshop in Park Slope, Brooklyn last night and enjoyed meeting a group of ladies, some of whom cook a lot and some who are anxious to even freeze a piece of meat. One of the big topics we discussed, as always, was the personalized menu I recommend for family meals.

Having a menu can reduce shopping time, relieve the family of “what should I make for dinner?” stress, and will certainly cut down on power struggles with kids who refuse foods for the sake of refusing them. Kids need structure and so do we!

I have a great scallop recipe for you today that is crazy easy and perfect for summer to serve with salads. If your kids won’t eat them, you can encrust some other kind of protein for them or just serve them the salad and some brown rice. I hope you enjoy it!

Sesame Crusted Scallops;
1 lb of large scallops, halved horizontally
approx. 1/2-3/4 cup sesame seeds
vegetable/canola oil spray

1/4 cup soy sauce
1/4 cup chopped, drained pickled ginger (can buy at Whole Foods or any Asian food store)

1/4 cup mayonnaise
prepared wasabi in a tube – start with one tsp and add more to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray the parchment paper with veg. or canola oil.

Wash and thoroughly dry scallops and then put on a plate and set aside.

Place sesame seeds in a shallow bowl and roll each scallop in seeds until completely covered.

Place scallops on prepared baking sheet and bake until they are opaque and seeds are golden brown-maybe 10-15 minutes but keep checking them.

Mix mayo with desired amount of wasabi paste and stir until combined. Put mixture in small amounts on each person’s plate with a tiny bowl of ginger and a tiny bowl of soy sauce. Give equal numbers of scallops to each guest, especially if they are the type to count! Serve with salad and brown rice with some avocado slices….

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