A delicious and unique dish for the winter season.
Scallops with Persimmons
Combine wine and olive oil or butter in a large frying pan and heat on low. Add ginger, soy sauce, and persimmon. Simmer for about 30 minutes, stirring fairly often until sufficiently reduced to be a thin layer on bottom of pan about a quarter inch thick.
Turn heat up to high. When it's really bubbling and the persimmon chunks are beginning to caramelize and crisp at edges, drop in scallops, making sure each is flat in pan. Flip each scallop after bottom edge starts to come up and you can see the translucence near the bottom has disappeared. Flip back and forth as needed until top and bottom each are nicely seared, and the whole scallop bounces back when pushed with more resistance than it did when you began cooking (this shows that they're cooked through).
Serve fresh from pan adding a few of the persimmon slices to each plate - they add color and taste like candy! You can also serve on a bed of fresh greens if wish.
- Calories: 184
- Protein: 10.5
- Carbohydrates: 12
- Dietary Fiber: 1.8
- Net Carbohydrates: 10.2
- Total Fat: 5