Friday, June 6, 2014

Tofu Scallops

These little beauties can be served over rice, noodles or a bed of sauted vegetables.  We had tofu scallops for the first time in Florida and just had to make them at home.  The restaurant served them up with a red curry sauce over top, I made a spicy Thai chili sauce but plan to switch it up every time I make them.  A side of Jasmine rice is a nice addition.

Tofu Scallops
Makes 8 Scallops

1            block extra-firm tofu, pressed and drained
2            tablespoons gluten-free tamari
2            tablespoons vegetable broth
2            tablespoons Golden Mountain Seasoning sauce (non fish sauce)
              kosher salt
              kelp flakes (optional)
2            tablespoons olive oil
2            tablespoons vegan butter

Drain and dry tofu as much as possible.  Cut the block of tofu in half and then cut each half in two width-wise.  You should have 4 thin rectangles.  Use a small biscuit cutter or cookie cutter (I just cut in circle carefully with knife).  Save the leftover tofu pieces for stir-fry.  Using a paring knife, cut a shallow X in the top and bottom of each scallop.

Combine the tamari, seasoning sauce (if using) and the broth in a shallow bowl.  Marinate the scallops for at least 30 minutes.  Remove them from the marinade and pat the scallops dry with a paper towel.  If they are wet, they will not sear in the pan. Sprinkle the scallops with a bit of salt, kelp flakes and Old Bay Seasoning on both sides.

Heat a large skillet over medium-high heat.  Add the olive oil and the vegan butter to the pan.  When the butter melts, carefully place each scallop in the pan.  Don’t overcrowd the pan; if your pan can’t hold all 8 scallops comfortably, cook them in 2 batches.  Once you put the scallop down, don’t move it.  Let it form a sear.  You should be able to see the bottom of the scallop browning.

After about 2 minutes, carefully flip the scallops over and cook on the other side.  While the 2nd side is cooking, tilt the pan and use a large spoon to baste the tops of the scallops with the butter and oil. This will keep them from drying out.  You should see the sides of the scallops turning brown like pretty rings.  Remove from the pan with a slotted spoon and place ona peper towel to drain before serving.

No comments:

Post a Comment