The gymnastics competition is over. I only saw 1 event in the kayak slalom. I keep looking for the pink-haired Steeplechaser I watched in the Eugene, OR qualifiers, but haven't found her yet. Only a few more days of Olympics to go and I have to confess, I'll be ready for the conclusion. The Olympics have a good sense of timing in that they wrap-up just as they start to wear out their welcome. Beijing 2008, with all your conflicts and glories, it's been grand. Here's one final recipe to get you through the home stretch!
My friend brought these and qualified them as an afterthought at best. We make no claims that they are authentic Chinese, but will say that they were delicious!
Pan-Seared Scallops with Mango
- 6 large sea scallops, rinsed and patted dry
- 1 mango, roughly diced
- 2-3 tbsp of brown sugar
- olive oil
First, make the mango sauce. Place the diced mango in a small pot with water and bring to boil. Once boiled, lightly mash the mixture until half the mango chunks remain. Remove from heat and add brown sugar to sweeten.
For the scallops, heat a large nonstick pan on med-high heat, add olive oil and add the scallops. Sear 4-5 mins for the first side, until they turn golden brown (try not to check them too often, or you'll ruin the finish). Turn over and sear the other side 2-3 mins.
We spooned some of the mango sauce onto Asian soup spoons (a bargain for $0.39/each at Super 88) and then placed one scallop on each. They are rather large, but delicious!
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