Scallops with Stir-Fried Vegetables |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe can be found in the book Gourmet Cooking for Dummies. I love the combined tastes. Hope you will too! Ingredients:
3 tablespoons freshly squeezed lime juice |
2 tablespoons shallots, chopped |
1 teaspoon sesame oil |
2 tablespoons extra virgin olive oil |
2 tablespoons canola oil |
sea salt |
black pepper |
2 tablespoons extra virgin olive oil |
2 teaspoons garlic, minced |
1 teaspoon ginger, minced |
1/2 cup yellow bell pepper, julienned |
1/2 cup red bell pepper, julienned |
1/2 cup leek, julienned |
1/2 cup carrot, julienned |
sea salt |
black pepper |
1 tablespoon extra virgin olive oil |
24 medium sea scallops |
sea salt |
black pepper |
4 tablespoons chives, cut into 1 inch long pieces,for garnish (optional) |
Directions:
1. Sesame-Lime Vinaigrette.
2. Place the shallots and lime juice in a small bowl and slowly whisk in the oils: sesame oil, extra virgin olive oil, and then canola oil.
3. Season to taste with a few grinds of sea salt and black pepper.
4. Double the recipe when you want an ample amount of vinaigrette.
5. Stir-Fried Vegetables.
6. Heat a large sauté pan or wok so it is hot enough for stir frying, add the oil, let heat, then all the garlic and ginger and sauté for 30 seconds.
7. You do not want the garlic to brown.
8. Add the julienned vegetables: yellow and red bell peppers, leeks, and carrots.
9. Stir-fry for 2 to 3 minutes until tender.
10. Grind some sea salt and black pepper over the vegetables and remove from the sauté pan to a bowl.
11. Sautéed Scallops.
12. Season the scallops with a few grinds of sea salt and black pepper.
13. Add 1 tablespoon of oil to sauté pan, let heat, and then add the scallops, making sure there is space between them.
14. Sear them for 2 to 3 minutes, or until done to your liking.
15. Now place some of the stir-fried vegetables in the center of each four plates.
16. Place six scallops on top of the vegetables and spoon the lime-sesame vinaigrette over the scallops and around the plate.
17. Garnish with the chives.
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