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Scallop Saut With Winter Vegetables

Scallop Saut� With Winter Vegetables is a home-style recipe made with Safflower Oil, Inch Knob Unpeeled Fresh Ginger, Garlic, Scallops, Flour, and Small Red Pepper White Part Of Leek Sliced. Serves 1.

Ingrediënten

• 4 tbsp
• 1
• 2 clove
• 1/2 lb
• 3 tbsp
• 1
• 2
• 1
• 1 bunch
• 2 head
• 1 bunch
• 2
• 2 clove
• 1 tbsp

Bereiding (voorbeeld)

1. 1

   Heat dry wok, heavy skillet, or saut� pan 1 to 2 minutes.

2. 2

   Then add 1 tablespoon oil, and heat over high flame until hot but not smoking, about 1 to 2 minutes.

3. 3

   Place first batch of ginger and garlic in hot oil, stir, and remove after 1 min ute.

4. 4

   This step flavors the oil.

5. 5

   Discard ginger and garlic.

6. 6

   Toss scallops in flour mixture just before cooking. Add 1 tablespoon oil to wok

7. 7

   , and heat until very hot.

8. 8

   Place half the scallops in oil and stir-fry 45 secon ds to 1 minute.

9. 9

   Remove and place on warm plate.

10. 10

    Add 1 more tablespoon oil, heat, and cook remaining scallops.

11. 11

    Remove.

12. 12

    Add remaining tablespoons oil, heat, stir in half the vegetables (except ginger and garlic), stir-fry 30 seconds to 1 minute, and remove.

13. 13

    Reheat oil, and stir -fry remaining vegetables.

14. 14

    Remove.

15. 15

    Let oil reheat slightly, add ginger and garlic, and cook 1 minute.

16. 16

    Add sesame o il along with already cooked scallops and vegetables.

17. 17

    Stir-fry about 1 minute, tossing to reheat and mix ingredients evenly.

18. 18

    Add salt and pepper.

19. 19

    Serve immedi ately after soup.

20. 20

    Notes: All the ingredients in stir-fry dishes must be very thinly and uniformly sliced (1/4-inch widths) to cook evenly in less than a minute.

21. 21

    Small shrimp, a lready-cooked lobster slices, or monkfish may be substituted.