Scallops with Stir-Fried Vegetables
"This recipe can be found in the book Gourmet Cooking for Dummies. I love the combined tastes. Hope you will too!"
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
5-6
ingredients
-
Sesame-Lime Vinaigrette
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons shallots, chopped
- 1 teaspoon sesame oil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons canola oil
- sea salt
- black pepper
-
Stir-Fried Vegetables
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1⁄2 cup yellow bell pepper, julienned
- 1⁄2 cup red bell pepper, julienned
- 1⁄2 cup leek, julienned
- 1⁄2 cup carrot, julienned
- sea salt
- black pepper
-
Sauteed Scallops
- 1 tablespoon extra virgin olive oil
- 24 medium sea scallops
- sea salt
- black pepper
- 4 tablespoons chives, cut into 1 inch long pieces,for garnish (optional)
directions
- Sesame-Lime Vinaigrette.
- Place the shallots and lime juice in a small bowl and slowly whisk in the oils: sesame oil, extra virgin olive oil, and then canola oil.
- Season to taste with a few grinds of sea salt and black pepper.
- Double the recipe when you want an ample amount of vinaigrette.
- Stir-Fried Vegetables.
- Heat a large sauté pan or wok so it is hot enough for stir frying, add the oil, let heat, then all the garlic and ginger and sauté for 30 seconds.
- You do not want the garlic to brown.
- Add the julienned vegetables: yellow and red bell peppers, leeks, and carrots.
- Stir-fry for 2 to 3 minutes until tender.
- Grind some sea salt and black pepper over the vegetables and remove from the sauté pan to a bowl.
- Sautéed Scallops.
- Season the scallops with a few grinds of sea salt and black pepper.
- Add 1 tablespoon of oil to sauté pan, let heat, and then add the scallops, making sure there is space between them.
- Sear them for 2 to 3 minutes, or until done to your liking.
- Now place some of the stir-fried vegetables in the center of each four plates.
- Place six scallops on top of the vegetables and spoon the lime-sesame vinaigrette over the scallops and around the plate.
- Garnish with the chives.
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RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
