Spicy Scallops

Since I have had such a food theme this week I thought I would finish it out with this great recipe I made on Wednesday. Scott and I couldn't get over how good it was. I seriously would of paid good money for this in a restaurant! 

Spicy Scallops

Ingredients 

My scallops were large so I sliced them in half.

I served them with Couscous (the whole meal takes only a few min. to make, so start the couscous right before the scallops)

2 Tbls butter

2 Tbls vegetable oil

1 Tbls minced fresh gingeroot

1/2 C sliced green onions

1- 1/2 lbs scallops (bay or sea)

1/2 lb cherry tomatoes, halved

1/4 C white wine or sake

1/4 C whipping cream

1 tsp Sambal Oelek (it is a hot chili relish you can find it in the Asian isle)

2 Tbls chopped cilantro

1/2 tsp kosher salt

Heat the butter and oil in a large skillet over high heat. Add the gingerroot and garlic and cook until fragrant, about 30 seconds. Add the green onions and cook for 30 seconds longer. add the scallops and cook until barely opaque, about 1 minute longer.  Add the tomatoes and cook until soft, about 2 minutes. Stir in the wine, cream, and sambal. Bring to a boil; stir in the cilantro and salt, then serve!