Raw materials in fridge:
Less than a full serving of Guatemalan take-out seafood soup
Small amount of leftover soba noodles
Small amount of basmati rice
Sautéed asparagus
Tiny takeout container of Ecuadoran hot sauce
Four raw scallops
Heat seafood soup. When bubbling, stir in soba noodles AND rice. Kill heat.
Sautee scallops with garlic in olive oil, cook 2-3 mins per side.
Upon flipping scallops, add asparagus to pan to reheat. Quarter the scallops after cooking.
Add noodle/rice mixture to a bowl. Top with asparagus. Top with scallops. Top with garlic. Dab each scallop segment with hot sauce. Walla.
No comments:
Post a Comment