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.


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
Cooked rice

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.

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