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ginger scallop stir-fry
Here's another quick and tasty wok recipe. Just don't forget to marinate the scallops only a short time. The acid in the lime juice will otherwise begin to 'cook' the seafood. Using smaller bay scallops will also make it possible to extend the servings to six or so, if you wish to include another complementary entree with this dish.
Makes 4 servings
2 Tbs Fresh lime juice
2 Tbs Rice wine
1 Garlic clove, crushed
8 oz Scallops
1 Tbs Sesame oil
2 tsp Ginger, finely grated
4 Spring onions, cut diagonally into 1/2-inch lengths
1/2 Red pepper, diced
3 oz Button mushrooms, sliced (canned okay)
2 tsp Soy sauce
Pepper
1 tsp Corn starch
2 Tbs Water
Combine the lime juice with the rice wine and crushed garlic. Marinate the
bay scallops for 15 minutes. Set aside.
While the scallops are marinating, grate the ginger, slice the spring onions and mushrooms, and dice the red pepper. Heat the
sesame oil in a hot wok or large skillet until almost smoking.
To the wok, add the ginger, spring onions, mushrooms and red pepper. Stir-fry for about 3 minutes, until the ginger has become fragrant.
Add the scallops and marinade. Continue stir-frying for another 3 minutes, until scallops have become opaque, mixing the wok
ingredients together well. Add the soy sauce; mix thoroughly. Pepper to taste.
Make a slurry of the corn starch and water. Drizzle the slurry into the wok. Cook for another minute or two or until the sauce has
thickened and become smooth.
Serve immediately with steamed white rice.
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