Saturday, May 2, 2015
Savory Scallop Stir-Fry
This is (another) easy and tasty Publix recipe. It calls for Patagonian scallops which are very small (100-150 per pound). I hadn't heard of them and tried to find the difference between Patagonians and bay scallops (sea scallops being much larger, about 1 1/2" in diameter), but couldn't find what I was looking for. So I would absolutely use the bay scallops which are just a bit larger (than the Patagonians).
The recipe calls for cilantro herb paste. I've seen this is many markets in different states. It comes in a tube and is found in the produce section. You could certainly chop up fresh cilantro (to taste) and throw that in. It also calls for roasted garlic. I usually roast mine in the microwave (do an internet search for easy instructions) unless I'm going to be using the oven at a high temp for about 45 minutes. You should be able to find the marinade in the grocery store, but I just did a search and made my own (1/4 cup low-sodium soy, 1 Tbsp minced or grated fresh ginger, 1 Tbsp sesame oil, 2 thinly-sliced scallions, 1/4 tsp crushed red pepper).
Serve it over rice. Corn-on-the-cob or steamed broccoli would be a nice side dish.
SAVORY SCALLOP STIR-FRY (4 servings)
2 Tbsp sesame oil
1 Tbsp roasted garlic
1 lb steak-topper vegetables (fresh sliced mushrooms, chopped onions and green bell peppers)
1 1/2 lb Patagonian or bay scallops (thawed/drained if frozen)
1/2 cup sesame/ginger marinade
1 Tbsp cilantro herb paste
Preheat wok or large saute pan 2-3 on medium-high.
Place oil and garlic in pan (pan should sizzle). Add vegetables, stir-fry 3-4 minutes or until vegetables are crisp-tender.
Move vegetables to outer edge of pan. Add scallops to center of pan and stir-fry 2-3 minutes. Stir vegetables, marinade, and herb paste into scallops, cook 1-2 more minutes, stirring occasionally, or until hot. Serve over rice.
Recipe Source: www.publix.com/aprons