Savory Scallop Stir-Fry With Cucumber Ribbon Salad
Cooking Sequence
– Prepare cucumber salad – 10 minutes
– Prepare stir-fry and serve – 15 minutes
Cooking Instructions
Savory Scallop Stir-Fry
Ingredients
1 1/2 cups water
2 tablespoons sesame oil
1 tablespoon roasted garlic
1 lb steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
2 cups instant rice
1 1/2 lb Patagonian scallops (thawed/drained)
1/2 cup sesame/ginger no-sodium marinade
1 tablespoon cilantro herb paste
Prep
– Bring water to boil for rice.
Steps
1. Preheat wok or large sauté pan 2-3 minutes on high.
2. Place oil and garlic in pan (pan should sizzle). Add vegetables; stir-fry 3-4 minutes or until vegetables are crisp-tender.
3. Stir rice into boiling water; cover, remove from heat, and set aside.
4. 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 continuously, or until hot. Serve over rice.
Cucumber Ribbon Salad
Ingredients
3-4 fresh green onions, thinly sliced
1/4 cup refrigerated ginger salad dressing
1 tablespoon sugar
2 tablespoons rice vinegar
1 large cucumber
Prep
– Slice green onions.
Steps
1. Combine all ingredients (except cucumber) in medium bowl.
2. Peel cucumber; cut into 3- to 4-inch long sections. Cut thin lengthwise strips of cucumber into bowl, using vegetable peeler. (Peel until reaching core with seeds; discard core.)
3. Toss to coat; chill until ready to serve.
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