Today we had snow. Just a few inches but because they literally didn’t touch the roads until around 1pm I didn’t get out to get groceries.  So tonight’s dinner was one of those spontaneous “what do I have already stocked in the fridge/freezer” sort of meals.  Luckily it wasn’t a total failure and all 3 kids absolutely licked their plates clean – that’s always a victory worth celebrating.

So what did I have in the fridge and freezer? You guessed it! Chicken and scallops.  I wasn’t exactly sure how to pull these two together at first but I needed to prepare both because I didn’t have enough of either to feed everyone.  Glory be my experiment didn’t flop!

Now, I’m pretty sure you could spoon this sauce over wood pulp and fiberglass and they would taste delicious. That is not a recommendation by the way, so you can stop the hate mail you were about to write.  But it is dang tasty and so very easy to toss together.  So the next time you don’t make it to the store, throw some protein in a bowl with this lil sauce and call it a meal. Do it!

Ingredients:

For the sauce:

• 2 tablespoons dried minced onion
• 1/2 teaspoon garlic sea salt
• 1/4 cup local honey
• 1/2 teaspoon dried ground ginger
• 1/4 cup coconut aminos

For the “breading”:

• 1 cup water chestnut flour
• 1 teaspoon garlic sea salt

For the proteins:

• 1/2 pound organic pastured chicken breast
• 10 ounces small scallops (fresh or frozen/thawed)
• 3 tablespoons avocado oil or lard for frying

1. Preheat the oven to 350
2. Combine all the sauce ingredients in a bowl and stir well
3. On a clean plate mix together the water chestnut flour and teaspoon of garlic sea salt
4. Dredge the scallops and the chicken breasts in the seasoned flour on both sides until coated
5. In a large skillet or wok, heat the 3 tablespoons of oil until glistening (over medium/high heat)
6. Frying each separately, cook the chicken on each side for about 5 minutes; cook the scallops for about 5 minutes total, shifting them while they cook so that all sides are exposed to heat and oil
7. Transfer the chicken and scallops to a small casserole dish and pour the sauce on top
8. Bake for 10 minutes, remove from oven, and serve hot
9. Note: Depending on how thick your chicken breasts are, you may need to adjust cooking time to make sure chicken is cooked through