Sauteed Sea Scallops
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“From my collection of handwritten recipes.”
Sauteed Sea Scallops
0 recipe photos
READY IN:20mins |
SERVES:2 |
YIELD:1 stir fry |
UNITS:US |
Ingredients Nutrition
- 1⁄2 lb sea scallops
- 1⁄4 cup oil
- 3 scallions, 1 whole, 2 in 2-inch pieces
- 2 cups vegetables or 2 cups chicken stock
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- 1⁄4 cup sliced cucumber
- 1⁄4 cup sliced carrot
- 1⁄4 cup diced bamboo shoot
- 8 slices ginger
Directions
- If scallops are very large, cut in half horizontally. In a wok, heat 2 Tblsp. oil over high heat. Add whole scallion and cook until bright green, about 2 seconds. Add stock and vinegar and bring to a boil. Reduce to a simmer and cook 5 minutes. Discard scallion. Add scallops and simmer until they turn opaque and are just done, 30-45 seconds. With a slotted spoon, remove scallops to a plate. Strain stock and reserve 1/4 cup. Add soy sauce, sherry, cornstarch, and stir to blend. Set sauce aside. Wipe out wok with paper towels and return to high heat. Add remaining 2 Tblsp. oil and heat to smoking. Add cucumber, carrot, bamboo shoot, scallion pieces and ginger. Stir fry until vegetables are tender but still crisp, about 2 minutes. Add reserved sauce to wok. Stir to blend well, return to a boil, and cook until sauce thickens, about 1 to 2 minutes. Add scallops, toss to heat and mix well, and serve.
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Sauteed Sea Scallops