Stir Fried Scallops With Ginger Root Recipes

ASIAN GINGER SCALLOP STIR-FRY

Steps:

• Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
• Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
• Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
• Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
• Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
• Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
• Add the soy sauce and mix thoroughly with all the other ingredients.
• Season to taste with freshly ground black pepper.
• Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
• Serve immediately with steamed white rice.

GINGER STIR FRIED SCALLOPS

Steps:

• In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
• Meanwhile combine the sauce ingredients and set aside.
• Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
• Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
• Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
• Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
• Season with pepper and serve.

STIR-FRIED SCALLOPS WITH ASPARAGUS

Steps:

• Sprinkle the scallops with half the salt. Let stand for 20 minutes.
• Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
• Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

STIR FRY SCALLOPS

Steps:

• RINSE SCALLOPS WELL, PAT DRY.
• WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.
• DIVIDE MARINADE IN HALF.
• TOSS SCALLOPS WITH 1/2 MARINADE.
• HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
• REMOVE SCALLOPS AND SET ASIDE.
• STIR FRY VEGETABLES UNTIL TENDER CRISP.
• ABOUT 3-4 MINS.
• PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
• STIR UNTIL HEATED THROUGH.
• SERVE OVER RICE OR ANGEL HAIR PASTA.

SPICY STIR-FRY WITH SCALLOPS

Steps:

• Heat a large nonstick skillet over medium-high heat and add the peanut oil.
• In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
• Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
• Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
• Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
• Serve immediately over rice and garnish with the scallions and cilantro.

STIR-FRIED SCALLOPS WITH GINGER ROOT

Steps:

• 1. Cut scallops as in recipe above. Mince ginger root. Cut scallions in 1-inch sections. Blend cornstarch and cold water to a paste. 2. Heat oil. Add salt, then ginger root and scallions stir-fry a few times. Add scallops and stir-fry to cook through (2 to 3 minutes). 3. Stir in cornstarch paste to thicken, and serve at once. VARIATIONS: * In step 2, add with the scallops either 1 or 2 green peppers, diced or 1/2 pound fresh mushrooms, sliced. * For the cornstarch paste, substitute 2 tablespoons soy sauce and 1 teaspoon sugar. Add in step 3, stirring in to blend. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

FRIED SCALLOPS WITH CITRUS GINGER SAUCE

Steps:

• Make the sauce: In a small bowl stir together the lemon juice, orange juice, ginger root, cornstarch, sesame oil and salt.
• Dredge the scallops in the cornstarch, coating them well and shaking off the excess.
• In the fryer, heat the oil to 370º F. Fry the scallops in the basket, in batches, for 1 ½ to 2 minutes or until they are golden, transferring them as they are fried to a large skillet. Stir the sauce, pour it over the scallops, and bring it to a boil, stirring.
• Simmer the mixture, stirring to coat the scallops with the sauce, for 30 seconds to 1 minute, or until the sauce is thickened and the scallops are heated through.