An idea birthed from multiple other recipes I had been perusing when I wanted to do something with scallops. This is a conglomeration of my thoughts about other recipes.
Serves: 3-4
Sauce:
1/3 to 1/2 c chicken broth
1-2 T rice wine vinegar
1 T soy sauce
1 t sugar
dash salt
1 t water
dash cornstarch
2 T butter
1/4 small onion minced
4 to 6 cloves garlic minced
some scallops or shrimp
steamed broccoli
1 cup of short grain rice
Bring water to a boil, then add rice.
Combine the ingredients (minus cornstarch) for the sauce and set aside.
Begin steaming the broccoli approximately 10 minutes before the rice is done.
Two or three minutes after starting the broccoli, begin heating 1 T butter in a stainless steel pan on medium heat. When butter melts, add onion. Cook onions until 3/4 done, then add garlic. After 1 minute increase the heat to high, add the scallops or shrimp. After scallops or shrimp are 3/4 done (2 minutes at most if fresh), add the sauce mixture. When sauce mixture is warm, add cornstarch to thicken. Leave on heat until desired thickness.
Add broccoli to scallops and sauce and continue to warm. Top rice with this mixture and serve piping hot.
