Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

Serves 2

by Kristine Kidd
from Fine Cooking
Issue 120
Last Edit Date: 10/23/2012 10:02:28 PM

Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.

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1/3 cup walnut pieces
2 Tbs. vegetable oil
1/2 large red onion, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
1 Tbs. soy sauce
2 tsp. hoisin sauce
1/2 tsp. Asian sesame oil
1/2 lb. dry-packed bay scallops, side muscle removed, if desired
2 Tbs. finely chopped fresh ginger
2 Tbs. chopped or sliced fresh cilantro

Toast the walnut pieces in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Transfer to a plate.

Heat the vegetable oil in the skillet over medium-high heat. Add the onion and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Meanwhile, in a small bowl, combine the soy sauce, hoisin sauce, sesame oil, and 1 Tbs. water.

Add the scallops and ginger to the skillet and cook, stirring, until the scallops are just opaque, about 1 minute. Add the soy sauce mixture and stir to coat.

Stir in the walnuts, sprinkle with the cilantro, and serve.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): 29; Fat Calories (kcal): 250; Saturated Fat (g): 3; Protein (g): 18; Monounsaturated Fat (g): 8; Carbohydrates (g): 14; Polyunsaturated Fat (g): 16; Sodium (mg): 1470; Cholesterol (mg): 25; Fiber (g): 2;