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Category: STIR-FRYS
Prep Time: Cook Time: Total Time:
12 oz of sea scallops
Sea salt and pepper
Optional rub
1 baby bok choy cut into 1/2 cup portions
1/2 cup of yellow bell pepper cut into chunks
1 Tbsp of Braggs aminos (instead of soy sauce)
1/2 cup of organic chicken stock or vegetable stock (or broth)
Thai spice blend (optional)
Cayenne (optional)
1/2 cup of pea pods (snow peas)
1/2 cup of celery chunks
1/2 cup of cherry tomatoes cut in half the long way
Directions:
The most important trick to cooking scallops to make sure that after you rinse them you DRY them. To do this I put them on a paper towel and let them sit for about 10 minutes. I also gently pat the tops of them with another paper towel until they are dry. If the scallops are not dry they will give off a lot of juice and then they won’t brown and get crispy on the outside. You also need to use a large enough sauté pan so they are not touching each other while they cook.
While the scallops are drying I sprinkle on salt and pepper. I also use a favorite rub to flavor them. You can choose your own favorite rub with no sugar or leave them plain. Up to you.
In this instance I also cut the huge scallops in half cross-wise so they resembled large checkers. This way I had twice as many discs (checkers) to eat. It makes the dish feel like it’s more food and lasts longer.
Have all of your chopping ready. This dish comes together very quickly.
In a large saute pan spray a bit of olive oil spray and add your scallop pieces. Saute on one side for a full two minutes on medium- medium high WITHOUT TOUCHING THEM. This will give them a brown crust.
While the two minutes is ticking away get out another large saute pan or your wok. Spray lightly with olive oil and add the bok choy and yellow pepper first. Cook 1 minute. Add the Braggs along with the stock/broth. Cook on medium high. The broth will begin to boil and reduce. Add some Thai or Asian spice blend if you want. There are a zillion options. Just make sure you choose one with no sugar in it. Mine is called Thai Garden. I add about a tsp. This is all to your taste. I also add a sprinkling of cayenne cuz I like my Thai food spicy.
Turn the heat down to low and add the other veggies. Stir.
Take out a very sharp spatula and turn your scallops over. You want to make sure you get under the newly formed, golden crust. Cook on medium on the other side until the scallops are done to your liking. Some like their scallops rather translucent and on the other end of the scale some like them done throughout. I’m in the middle. I plan about 5 minutes total for a half to one inch thick scallop. Even if they are done all the way through they will still taste good.
Serve scallops alongside the veggies.
Serves 2.
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Scallops with Asian Stir Fry
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Category: STIR-FRYS
Prep Time: Cook Time: Total Time:
12 oz of sea scallops
Sea salt and pepper
Optional rub
1 baby bok choy cut into 1/2 cup portions
1/2 cup of yellow bell pepper cut into chunks
1 Tbsp of Braggs aminos (instead of soy sauce)
1/2 cup of organic chicken stock or vegetable stock (or broth)
Thai spice blend (optional)
Cayenne (optional)
1/2 cup of pea pods (snow peas)
1/2 cup of celery chunks
1/2 cup of cherry tomatoes cut in half the long way
Directions:
The most important trick to cooking scallops to make sure that after you rinse them you DRY them. To do this I put them on a paper towel and let them sit for about 10 minutes. I also gently pat the tops of them with another paper towel until they are dry. If the scallops are not dry they will give off a lot of juice and then they won’t brown and get crispy on the outside. You also need to use a large enough sauté pan so they are not touching each other while they cook.
While the scallops are drying I sprinkle on salt and pepper. I also use a favorite rub to flavor them. You can choose your own favorite rub with no sugar or leave them plain. Up to you.
In this instance I also cut the huge scallops in half cross-wise so they resembled large checkers. This way I had twice as many discs (checkers) to eat. It makes the dish feel like it’s more food and lasts longer.
Have all of your chopping ready. This dish comes together very quickly.
In a large saute pan spray a bit of olive oil spray and add your scallop pieces. Saute on one side for a full two minutes on medium- medium high WITHOUT TOUCHING THEM. This will give them a brown crust.
While the two minutes is ticking away get out another large saute pan or your wok. Spray lightly with olive oil and add the bok choy and yellow pepper first. Cook 1 minute. Add the Braggs along with the stock/broth. Cook on medium high. The broth will begin to boil and reduce. Add some Thai or Asian spice blend if you want. There are a zillion options. Just make sure you choose one with no sugar in it. Mine is called Thai Garden. I add about a tsp. This is all to your taste. I also add a sprinkling of cayenne cuz I like my Thai food spicy.
Turn the heat down to low and add the other veggies. Stir.
Take out a very sharp spatula and turn your scallops over. You want to make sure you get under the newly formed, golden crust. Cook on medium on the other side until the scallops are done to your liking. Some like their scallops rather translucent and on the other end of the scale some like them done throughout. I’m in the middle. I plan about 5 minutes total for a half to one inch thick scallop. Even if they are done all the way through they will still taste good.
Serve scallops alongside the veggies.
Serves 2.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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