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Sea scallops can be difficult to get fresh. If you're using frozen scallops, you can thaw them easily in an airtight bag in the refrigerator for 2-3 days.
If time is tight, thaw scallops by removing from packaging and placing in a colander. Submerge the colander in COLD water and stir gently on occasion to separate scallops.
NEVER thaw frozen meats, poultry, or seafood on the kitchen counter!
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| Scallop Noodle Stir-Fry |
Ingredients
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| 1 pkg (3oz) |
oriental ramen noodles (dried) |
| 1 tbsp |
olive oil |
| 3/4 lb |
asparagus cut into 1-inch pieces |
| 1 large |
red bell pepper cut into thin strips |
| 1 small |
onion, chopped |
| 2 cloves |
garlic, finely chopped |
| 3/4 lb |
sea scallops, halved |
| 1 tbsp |
soy sauce |
| 2 tbsp |
lemon juice (fresh) |
| 1 tsp |
sesame oil |
| 1/4 tsp |
cayenne pepper or Tabasco sauce |
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- Set aside seasoning packet from noodles.
- Cook and drain noodles as directed on the package.
- In wok or 12-inch skillet, heat oil over high heat to coat bottom and sides of pan.
- Add asparagus, bell pepper, onion, and garlic and stir-fry for 3 minutes.
- Add scallops and stir-fry for 2 minutes or until scallops turn white.
- In small bowl, mix contents of seasoning packet, soy sauce, lemon juice, sesame oil, and pepper/Tabasco.
- Add mixture to pan and stir thoroughly.
- Add noodles and stir-fry for 1 minute.
- Serve while hot. Garnish with fresh parsley, if desired.
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