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

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Serves 2

  • by from Fine Cooking
    Issue 120

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

  • 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): fat g 29; Fat Calories (kcal): 250; Saturated Fat (g): sat fat g 3; Protein (g): protein g 18; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 16; Sodium (mg): sodium mg 1470; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 2;

Photo: Scott Phillips

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