PAN FRIED SCALLOPS WITH GINGER AND JALAPENOS

Scallops... I'm not a big fan of it, but my DH loves it, cooked in anyway.. but I know what he likes best.. because every time he saw scallops in the stores, he'd point it to me, but living in our small town, it's hard to get the larger size of scallops, the stores mostly have mini size bay scallops.. and if they have the large/jumbo size, the prices were so high.. so whenever I saw them on special, like.. $15.99/lbs ( regular price $19.99/lbs).. I'd grab them and store them in my freezer and cook them for special occasions, like birthdays, anniversaries or the ordinary days I feel like I want something special on my menu..

This meal is special to us.. it was sold at the first Malaysian restaurant we found on the first year I lived here.. it was quite far from our apartment, about 50 miles one way trip.. at that time, I was still struggling with my new life in US, my homesickness, my not know how to cook, and our tight budget.. yet.. he'd drive me there to have our dinners.. mostly on special occasions.. he would order this meal only and let me ordered my favorites like rendang, kangkung belacan or nasi lemak or nasi hainam .. so on V day this year I tracked down our memory lane.. I cooked this "special meal" for him, to show my appreciation and love as much as his love for me.. Pan fried Scallops with ginger and jalapeno.. 

It was priceless to see his big smile when he realized what was on his plate, I got a big hug and he said that this meal was very much better than dining out at any restaurant... PRICELESS..

 Here is the recipe... as best as I can guess and remember.. I don't think it's originally a Malaysian Food.. I maybe wrong, but anyway the restaurant is gone.. we went back a few years ago and could not find it anymore..  sad

- 8 large or jumbo scallops

- 2 tbsp of lemon juice

- 1 egg, beat well

- 1/2 cup of breadcrumbs, add a bit salt and pepper, mix well

- salt and black peppers

- oil for pan frying

- 1 inch of ginger, peel and coarsely chopped

- 1 shallot, finely dhopped

- 1 tbsp of mince garlic

- 1 jalapeno pepper, coarsely chopped

- 2 birdseye chili, finely chopped 

- cilantro, chopped 

- sprinkle scallops with lemon juice, let it sit on a wire rack for 10 minutes
- pat dry scallops with paper towel,  then dip it in egg

- coat it with breadcrumbs.. let it sit on a wire rack again

- heat oil in a nonstick pan, enough to cover the whole pan

- place scallops, cook for 2 minutes, then flip over, cook for another 2 minutes, until golden brown

- drain the excess oil on a paper towel

- in another pan, heat 1 tbsp of oil, add shallot and ginger, cook it until fragrant, add garlic, peppers, stir until the peppers softened, add cilantro, season with salt and black peppers, give it a last stir, turn off the heat

- arrange the pan fried scallops on a plate, pour the ginger peppers mixture on them 

I served it with couscous and steamed green bean