Stir-Fried Scallops Recipe
this stir fry scallops recipe is oriental in taste and cooking. Prepaed with a marinade of rice wine , saesame sauce and olive oil, the scallops are cooked with a sauce mix of honey, soy sauce and orange essence. Fried along with green onions, carrots, ginger root and red peppers, the stir fried scallops can be served with noodles or fried rice.
Ingredients
2 tbsp rice wine 25 mL
2 tbsp soy sauce 25 mL
1 tsp sesame oil 5 mL
l lb scallops, cut in half if large 500 g
Sauce:
2 tbsp black bean sauce 25 mL
3/4 cup homemade chicken stock or water 175 mL
2 tbsp rice wine 25 mL
2 tbsp orange juice concentrate 25 mL
1 tbsp honey 15 mL
1 tbsp soy sauce 15 mL
1 tbsp cornstarch 15 mL
To Cook:
2 tbsp vegetable oil 25 mL
3 cloves garlic, finely chopped 3
1 tbsp chopped fresh ginger root 15 mL
1/2 tsp hot chili paste 2 mL
2 large carrots, sliced on diagonal 2
1 sweet red pepper, cut in l1/2 inch/4 cm chunks 1
Green onions, cut in l1/2 inch/4 cm lengths or in "brushes"
Directions
In large bowl, combine rice wine, soy sauce and sesame oil.
Add scallops and marinate for 10 minutes or up to a few hours in refrigerator.
In small bowl, combine black bean sauce, chicken stock, rice wine, orange juice concentrate, honey, soy sauce and cornstarch.
Stir until smooth.
Reserve.
Just before serving, heat 1 tbsp/15 mL oil in large, deep non stick skillet or wok on high heat.
Drain scallops and add to wok.
Stir-fry for 1 minute, or until scallops are just beginning to turn opaque.
Remove from pan and reserve.
Return pan to heat and add remaining oil.
Add garlic, ginger and chili paste.
Cook, stirring, for 30 to 60 seconds, until very fragrant.
Add carrots and red pepper.
Stir-fry for 2 to 3 minutes (add about 1/4 cup/50 mL water if vegetables begin to stick).Stir up reserved sauce and add to pan.
Bring to boil.
Add scallops and green onions.
Cook until thoroughly heated.
Add scallops and marinate for 10 minutes or up to a few hours in refrigerator.
In small bowl, combine black bean sauce, chicken stock, rice wine, orange juice concentrate, honey, soy sauce and cornstarch.
Stir until smooth.
Reserve.
Just before serving, heat 1 tbsp/15 mL oil in large, deep non stick skillet or wok on high heat.
Drain scallops and add to wok.
Stir-fry for 1 minute, or until scallops are just beginning to turn opaque.
Remove from pan and reserve.
Return pan to heat and add remaining oil.
Add garlic, ginger and chili paste.
Cook, stirring, for 30 to 60 seconds, until very fragrant.
Add carrots and red pepper.
Stir-fry for 2 to 3 minutes (add about 1/4 cup/50 mL water if vegetables begin to stick).Stir up reserved sauce and add to pan.
Bring to boil.
Add scallops and green onions.
Cook until thoroughly heated.
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