I love seafood. If I had a choice of any food in the world to eat it would be seafood, hands down. I'm pretty good at cooking it too, but I don't get a lot of opportunities since Sean and Ian won't eat seafood!

One of my favorite recipes is one that I’ve cooked for years. If anyone in your household likes scallops I’d suggest trying this one out:

·         1 pound fresh Sea Scallops

·         Garlic Sauce (see directions for link to garlic sauce recipe)

·         1 package fresh snow peas, 6 - 7 ounces, rinsed, drained

·         1 large carrot, peeled, thinly sliced

·         1 tablespoon vegetable or peanut oil, for stir-frying

·         2 thin slices fresh ginger

·         pinch of salt

Preparation:

1. Prepare the velveted scallops up through step 3 (the scallops are coated with the velveted mixture and placed in the refrigerator for 30 minutes).

2. While the scallops are refrigerated, prepare the garlic sauce. Keep warm on low heat. Prepare the carrot and snow peas. Bring the water for velveting the scallops to a simmer.

3. Finish velveting the scallops in the simmering water, according to step 4 of the velveting scallops recipe directions.

4. Heat 1 tablespoon oil in a preheated wok. When the oil is hot, add the ginger slices, snow peas and carrot. Sprinkle salt over. Stir-fry for 2 minutes, adding a bit of water or chicken broth if the vegetables seem too dry.

5. Push the peas and carrots up to the sides of the wok. Quickly re-stir the sauce, add it into the middle of the pan and bring to a boil, stirring. Add the scallops, stirring to coat them in the sauce. Combine the vegetables with the scallops and sauce. Serve. (Note: if you like, you can remove the vegetables from the wok after stir-frying, cook the scallops in the sauce and serve with the sauce over top of the vegetables).

I actually prefer my scallops not velveted and the recipe works well with fresh bay scallops. I used to cook this recipe for my parents at least once a week and they loved it. I also added some soy sauce while cooking, but this recipe doesn’t require it.

I’d love to enter this in the Great American Cook off! I love events like this one because you get to try all sorts of new dishes, get some great ideas of menus to serve, and see how people have ‘tweaked’ their recipes to perfection!

One of the things I love about an event like a cook off is the individuality! Well, that and, like in the case of the seafood events, there's the positive aspect of domestinc sustaninability; you know, like knowing the source of your seafood and being assured that it's local and fresh! That's important to me, especially with all the "food issues" there are out there today!

So, what's your favorite seafood recipe? I'm always looking for others to try out, even if it's just for me... So, spill it and share!

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