Tuesday, January 21, 2014

Birthday Scallops in a Mirin, Soy Sauce, and Butter Sauce

It's my husband's, MR, birthday today and he's officially turning 30. 3-0!!! While I am still in my late 20's (yey!), he is now in a new age range. But that's alrightttttt. I'm just praying and hoping that our 30's will be brighter and more successful. We became happy parents in our 20's, but we also lost 3 important people (my dad, my mother-in-law, and my grandmother-in-law) in our lives. I guess that's what life is all about and I am reminded that we live on borrowed time. Regretfully, MR's birthday did not start on a good note. We practically spent the morning arguing. We used to argue about the tiniest of things, but since my dad's passing we've upgraded to the big stuff. We're having a hard time adjusting with this new situation, without our referee whistling time-out when blows are getting too low.

But we couldn't stay upset too long. Especially on this special day. And we simply love each other too much to stay angry. We will find a way to adjust. MR and I went back and forth for our plans for the day. We talked about several serious options, but there was just always something that stopped us. Winter tires, long distance, cold weather, but most of all, we didn't want to spend too much money. Our financial situation is not catastrophic at the moment, but it isn't stable either. Since we are inviting over family for dinner tomorrow, we had to go grocery shopping this afternoon. At the store, we finally settled on me making dinner for us at home tonight and we agreed I would make something really special.


So I quickly rinsed the scallops under running water and transferred  them on kitchen paper towel. Dry them off gently.

This cooks pretty quickly so make sure you have all you need within arm's reach.

Heat a tablespoon of oil in a wok on high heat. Transfer the scallops and saute for 30 seconds.

Add 1 tablespoon mirin (Japanese rice wine) and 1 tablespoon soy sauce. Stir for another 30 seconds.

Add 20 grams of butter. Let it melt. Sprinkle with black pepper.

Add chopped coriander. Cook for another 30 seconds then turn off the heat. It is important not to overcook the scallops as they get rubbery.

I usually prepare Scallops Provencal / French-Style, so this was my first time to try it this way. I took a risk, but we loved it. It's sweet from the mirin, salty from the soy sauce, and creamy from the butter!


And as a plus, for being a good boy and a wonderful husband + father, I also prepared one of MR's favorite, Mussels in Coconut Milk.


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