The Gluten-Free Homemaker

As I mentioned here, my oldest son is graduating from high school. Even though he has been homeschooled, he will have a graduation ceremony with some other homeschooled students at our church. The graduation is this Saturday and we’re gearing up for a huge party at our house afterwards. That means I won’t be blogging much this week, so I decided to combine What’s for Dinner Wednesday and Dianes’ Friday Foodie Fix (this week is garlic).

I love garlic, and I think it goes perfectly with broccoli and scallops. This recipe was very simple. I didn’t make a sauce, but you certainly could.

Bay Scallops with Broccoli and Garlic

Ingredients
I didn’t measure amounts. Just use enough scallops and broccoli for your size family and adjust the other ingredients accordingly.

• scallops, rinsed and drained (I used 1 1/2 lbs.)
• fresh broccoli, cut
• minced garlic (I used about 1 Tb.)
• olive oil
• butter

Instructions
In a large skillet, heat some olive oil and add the scallops. I used frozen bay scallops which were small so I just used a spatula and stirred them some until cooked through. If using large scallops, cook them on one side, them turn them and cook the other side. Remove the scallops from the pan using a slotted spoon. Pour out any liquid.

Add a little more olive oil and add the broccoli. Stir fry until tender but crisp. Move the broccoli to the edge of the pan and add about 2-3 tablespoons butter in the center. Add the garlic and stir occasionally as it cooks, about 1 minute. Return the scallops to the pan and mix them with the garlic and butter. Stir the broccoli in from the sides of the pan.

I served it over a mix of white rice and red quinoa.

Labels: main dish recipes, seafood, What's for Dinner Wednesday