Just wing it.

I'm making the salad dressing Becky!!

How'd it turn out? I just add this and that, so no exact measurements, SORRY! I do call it my "Black Tar Herion", just cause it's so addictive to me!! YUM!

I used the ingredients you use. It was very good. Next time I'll
add a little sesame oil instead of olive oil & mix with Asian slaw.

that would be good! I'm going to try it.

On the menu sometime this week... I forgot green onions =(

Pan-Roasted Scallops With Sesame Sauce

Prep Time: 2 minutes
Cook Time: 6 minutes

16 large sea scallops (about 1 3/4 pounds)
1 sliced green onion (white and green sections reserved separately)
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
3 teaspoons sugar
1/2 teaspoon cornstarch
1 tablespoon sesame oil
1/8 teaspoon crushed red pepper
1 teaspoon canola oil
1/8 teaspoon black pepper
Preparation

1. Remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes). In a small mixing bowl, add the white onion pieces and the next 7 ingredients (through crushed red pepper); stir with a whisk to combine, and set aside.

2. Warm the canola oil in a large nonstick skillet over medium heat. When hot, add the scallops; sprinkle scallops with the black pepper. Cook scallops about 3 minutes on 1 side until golden brown. Using tongs, flip the scallops and cook 2-3 more minutes or until browned. Transfer scallops to a plate, and cover with foil. Keep the skillet on the heat.

3. Whisk the sauce again, and add it to the pan. Cook until the sauce boils and thickens slightly (about 45 seconds); then remove the pan from heat. Divide scallops among 4 plates, drizzle some of the hot sesame sauce over each portion, and garnish with a sprinkle of green onion pieces.

WOW Ganja!!! I love scallops & will cook this. I think it would
be good with jumbo shrimp as well.

I hope you like it Oz.
I have everything, except one green onion...
no biggie.

I made a Fried eggplant with mascarpone cheese drizzled
with a Thai sweet chili sauce topped with cilantro
for an appetizer tonight!! SOoooooo GOooood!!!

Sounds good. Someone bought an eggplant today. It's up to me to cook it, since no one else will. Do you batter it Oz?

GM, I think my sister batters them up for parmigiana. Yummy. I don't cook eggplant. I did once and it was tough like cardboard, so I leave it to her to cook.

Hey Ganja, I took 3 eggs & 1/4 skim milk whip it up good.
Peel & cut the eggplant in thick slices 1/2 to 3/4 of an
inch. Put the slices in the egg mix then panko bread
crumbs. Fry in a lite olive oil about 1 minute per side.
until browned. Don't overcook, they will be mushy. Then
I remove & spoon a little mascarpone cheese on one.
And put another slice on top of the cheese. Drizzle
some Thai sweet chili sauce on top and cilantro. YUM!!!

Sounds great!

I have heard from "old wives" that eating eggplant parmigiana helps to put a women into labor.
I'm thinking that we will have to have that meal on the 12th so Bubba will be born on the 13th.

Thanks Oz, that sounds really good. I have everything except that cheese. I never heard of it. I'll have to go to the fancy Piggly-Wiggly. Baba Ganoush sounds good too, Me. I don't have everything for that either. Aaaaagh there's nothing to eat!

Sharon~substitute for Mascarpone Cheese
16 ounces cream cheese
1/3 cup sour cream
1/4 cup heavy whipping cream
Blend
Some people use a thick greek yogurt for substitution. Masc is $$$