Steamed Spicy Scallops– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Steamed Spicy Scallops
SUMMER HOT LUNCH RECIPE WAGON: Steamed Spicy Scallops
2 medium size carrots, julienned
1 stalk celery
¼ teaspoon cayenne pepper
1 green onion, julienned
1 teaspoon seasoned salt
1 teaspoon dried tarragon, crumbled
1 pound bay scallops or small sea scallops
1 teaspoon olive or vegetable oil
In
a steamer or large stockpot, bring 1 to 1 ½ inches of water to a boil over high heat. Place the carrots, celery and onion strips in a pie plate or dish with a 1 inch lip, which will fit inside the steamer
Place
a wire rack or several custard cups on the steamer to prop up the plate. Place the plate of vegetables on the rack. Steam the vegetables on the rack. Steam the vegetables on the rack. Steam the vegetables covered, until the carrots are crisp-tender, 2 to 3 minutes
Meanwhile
in a cup, combine salt, tarragon, and cayenne pepper. In a medium size bowl, place scallops and oil, toss to coat. Sprinkle the scallops with the salt mixture and toss again to coat evenly.
Heap
the scallops on top of the vegetables in the steamer. Cover and steam the scallops and vegetables until the scallops are just firm and white 3 to 5 minutes. Pack in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF