Scallop stir-fry
Ingredients
- 16 sea scallops (size U10)
- 3 tablespoons (45 milliliters) canola oil
- 1 cup (240 milliliters) of red bell peppers, sliced
- 1 cup (240 milliliters) of snap peas, sliced
- 1 cup (240 milliliters) of broccoli florets
- 2 tablespoons (30 milliliters) of ginger, peeled and grated
- 2 shallots, sliced
- 3 cloves garlic, chopped
- 1/4 cup (60 milliliters) sesame oil
- 3 tablespoons (45 milliliters) of honey
- 1/2 cup (120 milliliters) of soy sauce
- 1/2 cup (120 milliliters) of orange juice
- 4 cups (1 liter) pre-cooked Asian soba noodles (egg noodles)
- Salt, to taste
Directions
- In a large wok, heat oil over medium-high heat.
- Pat scallops dry, season with salt and place in hot oil flat side down.
- Cook for two to three minutes without moving them, until you see a nice golden crust start forming.
- Flip and cook for two minutes.
- Remove from heat and place over a paper towel to drain excess liquid.
- In the same wok, add peppers, snap peas and broccoli.
- Cook for two to three minutes.
- Add ginger, garlic and shallots.
- Cook for one to two minutes.
- Add sesame oil, honey, soy sauce and orange juice.
- Bring to a boil and simmer for three to four minutes for the sauce to reduce.
- Toss in pre-cooked soba noodles, and stir well.
- Cook for two to three minutes.
- Remove from the heat, and serve hot.
- Split into four bowls, with four scallops on top.
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