Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts
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):
photo: Scott Phillips
From Fine Cooking 120
, pp. 67
October 25, 2012