Pan Seared Scallops

Serves: 3
Ingredients:

• 10 oz Frozen Scallop (defrosted)
• 1 Tbsp Olive Oil
• 1/2 TBSP Butter
• Salt & Pepper

Directions:

1. Defrost the scallops overnight.

2. Put scallops on paper towels and blot them dry. Remove tendon off of the scallop if it is still attached.

3. Heat large skillet over high heat (turn on exhaust fan). Add olive oil to pan. Once oil smokes, its ready.

4. Generously sprinkle scallops with salt & pepper. Add to skillet. Don't overcrowd the pan. Should have at least an inch space between scallops. 

5. Let cook 1-3 minutes until it forms a brown crust on the bottom. Add 1/2 Tbsp butter to pan. Season scallops with salt & pepper and flip over and cook another 1-3 minutes until brown crust forms on bottom of scallop. Then serve. 

Air Fryer Tofu Bites & Peanut Sauce

 Ingredients:

Half a block of tofu

Binder:

• 1/2 cup flour
• 1/2 to 1 cup water
• a pinch of salt
• Optional: 1 tsp onion powder, 1/2 tsp garlic powder

Panko Breading:

• 1 cup panko crumbs
• 1-2 tbsp olive oil
• pinch of salt

1. Mix binder ingredients. Consistency of pancake batter. Can coat the tines of fork. 

2. Coat tofu in binder then bread it.

3. Airfry for 15 mins at 400F

Peanut Sauce:

• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tbsp maple syrup or brown sugar
• 2 tsp chili garlic sauce
• 1/4 cup creamy or crunch peanut better
• Juice of half lime
• Add hot tap water to thin

Whisk all ingredients together