We dined out the other night, at one of the area Asian places we frequent. It’s reliable, clean, friendly staff, and offers well prepared meals. Most of the time. Not this time. Let’s call it distress in the lower tract and leave it at that.
It was a scallop dish. I love scallops…diver, bay, sea, baked…all of them. Even stir-fried.
Simply Stir-Fried Scallops
1 pound big fat sea scallops, cleaned, trimmed, patted dry
1T chopped fresh cilantro
1T chopped Italian parsley
Rice noodles, cooked off
2T fresh lemon juice
2T soy sauce, lite salt
1T good quality honey
1T minced fresh ginger root
1T fish sauce
1 clove fresh garlic, peeled, flattened
In a medium bowl, combine the lemon juice, soy sauce, honey, ginger root, fish sauce and garlic. Stir well to dissolve honey. Add the scallops and toss gently to coat.
Heat a heavy skillet or wok over high heat for about 3 minutes…you want it rippin’ hot. Add the oil, swirl to coat, heat for about 30 seconds. Add the scallops and sauce, then the parsley and cilantro to the skillet. Stirring constantly, cook for about 3 minutes…don’t overcook. Serve over noodles.
Don’t expect leftovers.
Sea scallop pic courtesy seafoodsource.com
Recipe courtesy “Everyday Chinese” Parragon Publishing
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2011.