Spicy Scallops

• 2 Tablespoons Butter
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Minced Fresh Ginger Root
• 1/2 cups Sliced Green Onions
• 1- 1/2 pound Scallops (bay Or Sea)
• 1/2 pounds Cherry Tomatoes, Halved
• 1/4 cups White Wine Or Sake
• 1/4 cups Heavy Cream
• 1 teaspoon Sambal Oelek (Hot Chili Relish You Can Find In The Asian Aisle)
• 2 Tablespoons Chopped Cilantro
• 1/2 teaspoons Kosher Salt

1. Heat the butter and oil in a large skillet over high heat.
2. Add the ginger root and garlic and cook until fragrant, about 30 seconds.
3. Add the green onions and cook for 30 seconds longer.
4. Add the scallops and cook until barely opaque, about 1 minute longer.
5. Add the tomatoes and cook until soft, about 2 minutes.
6. Stir in the wine, cream, and sambal.
7. Bring to a boil; stir in the cilantro and salt, then serve!
8. Great served with couscous!

butter, vegetable oil, garlic, fresh ginger, green onions, cherry tomatoes, white wine, heavy cream, sambal, cilantro, kosher salt

Taken from tastykitchen.com/recipes/main-courses/spicy-scallops/ (may not work)