Thursday Night Scallops

Another first in the Lesley kitchen: scallops. My dear friend Caro came over for the occasion, and I combined a few recipes to make pan-fried scallops (I used olive oil instead of butter and added a bit of ginger) topped with tangerine vanilla seafood sauce on brown rice (cooked with garlic, ginger, and tamari for flavour), and sauteed green beans (also with ginger and garlic).