4 tablespoons butter, melted
1 lbs bay scallops, rinsed and drained
½ cup seasoned dry bread crumbs
1 teaspoon onion powder
Do your cutting first, chop the onion then mince the garlic. Since the cloves are different sizes, go for about 1½ tbs minced product.
Notice slave always cut lengthwise first and pries out any green sprout from the center.
Spray a 9 inch cake pan and put in 4 tbs of butter or margarine. Dump the minced garlic on top. Set your oven to 400 degrees and slide in the pan. Watch this because it will be melted and infused with garlic before the oven gets to temperature. If it starts to get dark put it out and stir it around.
Rinse the bay scallops and drain. When you first open them the liquid will look milky, rinse and drain until this is clear. Then pat dry.
Mix the bread crumbs, cheese, onion powder, garlic powder, and dried parsley into a zipper bag.
Add the dried scallops and shake to coat.
Spread the scallops in a single layer in the pan. Shake any extra bread crumbs over the top. Bake for 15 minutes.
While that bakes make the sauce. Heat 1 tbs oil in a medium pan over medium heat. Add the chopped onions and ½ teaspoon of sugar. Stir for about 3 to 5 minutes until they turn tender.
Add the chicken stock and 2 tbs of soy sauce. While that comes to a boil mix 1 tbs cornstarch with 1 – 2 tbs of water until it looks like a thin milk. While you stir the mixture in the pan, drizzle in the cornstarch mix and continue to stir as this thickens. Add 1 – 2 tbs orange juice and adjust to taste.
Slave used ½ cup water, heated to a boil and added ½ cup of the rice to that. Covered and removed from heat. In 5 minutes it will be ready.
Now the frozen peas took 6 minutes in the microwave, so wait until the 15 minutes are up for the scallops.
Remove the cake pan from oven and turn up the heat to broil. Start the microwave for 6 minutes. When 1 minute has passed (the microwave now says 5 minutes) slide the pan with the scallops under the broiler to brown the tops.
Watch these. If you notice any smoke pull out the pan and rotate it for an even color.
Now to plate.
With a fork, fluff the rice up and spread this out on a platter.
Using a slotted spoon, dish the scallops out over the rice, for the table.
Pour the sauce into a medium bowl and do the same with the peas.
You have just cooked a great baked scallops dinner worthy of any seafood restaurant in town. The sauce will be thick and just a touch of sweetness to flavor the rice, the scallops will be nicely sweet and firm, and the simple, vibrant green peas will balance the meal perfectly. It was such a treat for slave to make this special for my Master. He is used to eating in the best seafood restaurants around the world. Guess it made me feel as good as it made Him feel!
Serving a great Master like Master Indy, slave gets asked, what does one look for in a Master?
May slave suggest that you remember a Master/slave relationship is about two people getting what they want out of it, not just the Master.
A true Master will not bluster or bully. A true Master does control but He does so through a gained respect, not one that is demanded.
Respect is always best earned when you give it. Show respect for the Master, and He will show respect for you as a submissive.
Remember that there is a big difference between a healthy BDSM relationship and an abusive one. This is supposed to be a great time for both of you, explore it and enjoy it!
Happy to serve my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon