Tuesday, May 24, 2011


I'm starting to get into scallops more and more but they can be tricky as sometimes they are just tasteless and rubbery. Therefore, I like to put quite a bit of seasoning on them or wrap them in bacon. I saw this recipe and definitely want to give it a shot with all the sauces/spices that are being used. I think I would also add more veggies to the stir-fry such as mushrooms and broccoli, two of my favorite stir-fry staples. 
Ps. Told you guys I was going to bombard you with recipes. ;)

Bon Appetit!

Bay Scallop Stir-Fry
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Prep Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4

Coarse salt and ground pepper
1 cup long-grain white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1-1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower
1 red bell pepper {ribs and seeds removed}, thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise, or quartered if large, and cut into 1-1/2-inch lengths
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry

In a medium saucepan, bring 1-1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. 
Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside. 
In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes. 
Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice. 

Cook's Note:
After adding sauce to skillet, cook it for a minute; the cornstarch will thicken the sauce, helping to coat the ingredients, plus there'll be no pasty taste. 


{Source: Martha Stewart Website}

No comments:

Post a Comment