Greek Scrambled Eggs

There are many Greek dishes that have now become an integral part of world cuisine. Classic Greek food is bursting with flavor, much like other cuisines from the Mediterranean region, and is rich in butter or oil. This classic Greek dish of scrambled eggs takes out the mundane and brings in the zest! The feta brings out the flavor and really blends with the eggs!

Total Prep Time: 10 minutes
Serves: 4

Ingredients

• 1 tablespoon butter
• 3 eggs
• 1 teaspoon water
• 1/2 cup crumbled feta cheese
• salt and pepper to taste

How to Cook

1. Heat butter in a skillet over medium-high heat.
2. Beat eggs and water together, then pour into pan.
3. Add feta cheese, and cook, stirring occasionally to scramble.
4. Season with salt and pepper.

Rating: 2.50

Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

This Oriental noodle dish has a monochrome appearance. The transparent noodles add gloss and shine making the preparation delightfully attractive. The thick soy sauce and sesame oil add a tangy and salty flavor to the scallops retaining the moisture and their natural essence. A fulfilling meal, this dish is easy to make.

Total Prep Time: 12-15 minutes
Serves: 4

Ingredients

• 8 ounces cellophane noodles
• 1/4 cup reduced-sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon olive or vegetable oil
• 1 1/2 pounds large sea scallops, about 12
• Ground black pepper
• 1/4 cup scallions, chopped

How to Cook

1. Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
2. While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
4. Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.

Rating: 1.50