The scallops are nothing, really -- I just saute them in some oil (sometimes olive oil, other times or toasted sesame oil) with crushed garlic. Might have some jasmine rice on the side . . .
But the real point of this post is to rave about my garlic crusher. It's by Zyliss, and I love it. You don't have to peel the garlic first! You just put the whole clove into it, squeeze, and then pop out the peelings when you're done.
Couldn't be easier, especially if you use as much garlic in your cooking as I do.
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