In my quest to eat more seafood, I found a lovely recipe in George Stella’s The Complete Low-Carb Cookbook – Scallop & Scallion Stir-Fry. I do love scallops, but never tried cooking them myself. For some reason, I thought scallops were hard to cook. Turns out, a few minutes of sautéing is all it takes.
The beauty of this recipe is its simplicity. It’s so quick and easy to make, I see myself adding it to our dinner menu each week.
I did make two changes to this recipe. First I used olive instead of vegetable oil. After reading Denise Minger’s Death By Food Pyramid (review coming soon), I’ll never touch vegetable oil again. Read More