p to 2 weeks.
SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
Bring
n a medium saucepan. Add scallops & saute until cooked through, about
ver a bowl.
Pat scallops dry on paper towels, set
Wash and dry scallops. Place scallops in a bowl and cover
e refrigerator.).
Pat the scallops dry between two paper towels
Coconut sauce: In a bowl, whisk together
mall bowl, combine the soy sauce, chili sauce, vinegar, and sugar. In
Take the scallops out of the fridge and
n high heat. Cook the scallops, in batches, until browned. Remove
up.
Strain sauce and set aside.
Season scallops.
In
iagonally, thinly.
Pat the scallops dry with a paper towel
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.
eparate skillet, saute shrimp and scallops in 1 tablespoon olive oil
Salt to taste.
Add scallops, shrimp, mushrooms, Accent, salt & pepper
Combine all ingredients (except shrimp and scallops) and stir gently.
I generally will make the sauce the night before to allow the flavors to soak in together, but letting the sauce sit for an hour will do perfectly as well.
Cook shrimp and scallops in sauce for about 10 minutes.
Mix sauce with noodles and enjoy!
rain any excess liquid from scallops and place in bag and
void sticking.
Meanwhile sprinkle scallops evenly with salt and pepper
In a wok or large frying pan, heat 1 tbsp oil. Season scallops then sear for 30 seconds per side. Set aside. Add remaining oil and stir-fry onion, garlic, ginger and chili for 30 seconds, until fragrant. Add vegetables and stir-fry for 1 min. Add oyster sauce, soy sauce and sugar. Cook for 1-2 mins, until bubbling. Return scallops to pan and cook for 30 seconds to heat through.
Place the sundried tomatoes and pesto sauce in food prossesor, and blend together.
Sprinkle salt and pepper on both sides of sea scallops to taste. Put clarrified butter in pan over med-hi heat, and sear scallops in butter for 3 minutes on each side.
Heat the sundried tomato pesto sauce over med heat until hot.
Serve scollops on plate with 1 teaspoon of hot sundried pesto sauce on top of each scallop.
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Meanwhile, pat the scallops dry. Heat oil in heavy