Scallops Stir Fry Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Extra-light olive oil - 2 teaspoons, with a dash of sesame oil (10 ml) | ||
| Garlic | 1 Clove (5gm), peeled | |
| Fresh peeled gingerroot - 8 dime-size paper-thin slices, cut into thin matchsticks | ||
| Snow peas | 8 Ounce | |
| Sweet red pepper | 8 Ounce | |
| Sesame oil | 1/4 Teaspoon, toasted | |
| Sea scallops | 12 Ounce | |
| Cilantro | 2 Tablespoon, minced | |
| Vegetable stock | 1 Cup (16 tbs) | |
| De-alcoholized white wine - 1 cup (236 ml) | ||
| Cornstarch - 2 tablespoons (30 ml), mixed with 4 tablespoons de-alcoholized white wine (60 ml) | ||
| Ground black pepper | 1/4 Teaspoon | |
| White rice | 4 Cup (16 tbs) | |
Directions
MAKING
1) In a large wok or skillet, over medium heat, heat half the olive oil and sauté garlic and ginger in it for about 1 minute, just to release their fragrance.
2) Increase heat to medium high and stir in vegetables for about 4 minutes, tossing vigorously until just crisp-tender.
3) Keep them aside after transferring to a bowl.
4) To the same wok add rest of the olive oil and the toasted sesame oil and cook the scallops for 2 minutes in it over medium-high heat.
5) Remove them to a bowl and top with cilantro.
6) Cover the mixture and then keep it aside.
7) To the hot wok, place back the vegetables and then pour in stock and wine.
8) Cook the mixture until heated through.
9) Take it off from heat and then mix in cornstarch slurry.
10) Place it back to heat and allow the mixture to come to a boil.
11) Stir the mixture for about 30 seconds until thickened.
12) Take off the mixture from heat and then mix in scallops.
13) Season with pepper.
SERVING
14) Spoon the scallops and vegetables over a bed of rice on dinner plates and serve at once.
1) In a large wok or skillet, over medium heat, heat half the olive oil and sauté garlic and ginger in it for about 1 minute, just to release their fragrance.
2) Increase heat to medium high and stir in vegetables for about 4 minutes, tossing vigorously until just crisp-tender.
3) Keep them aside after transferring to a bowl.
4) To the same wok add rest of the olive oil and the toasted sesame oil and cook the scallops for 2 minutes in it over medium-high heat.
5) Remove them to a bowl and top with cilantro.
6) Cover the mixture and then keep it aside.
7) To the hot wok, place back the vegetables and then pour in stock and wine.
8) Cook the mixture until heated through.
9) Take it off from heat and then mix in cornstarch slurry.
10) Place it back to heat and allow the mixture to come to a boil.
11) Stir the mixture for about 30 seconds until thickened.
12) Take off the mixture from heat and then mix in scallops.
13) Season with pepper.
SERVING
14) Spoon the scallops and vegetables over a bed of rice on dinner plates and serve at once.
Chef
