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madbakerThis week's Resolution Recipe: Scallops and Snap Peas.
"Chinese cooks have a culinary trick called velveting. The meat is par-cooked before it is stir-fried to give it a smooth, velvety texture."
1 lb sea scallops, each cut in half horizontally
3/4 cup chicken broth (I used house-made stock)
1 Tbsp soy sauce
1 Tbsp rice vinegar
1/4 tsp crushed red pepper
2 tsp cornstarch
1 Tbsp vegetable oil
8 oz sugar snap peas, trimmed
1 large red bell pepper, cored and cut into strips
2 scallions, 1 minced and 1 finely chopped
1 1/2 Tbsp peeled and minced fresh ginger
2 cloves garlic, minced (Ha! I used... more.)
1/2 cup brown rice
Cook rice and set aside. Bring a medium saucepan of water to a boil over high heat. Add the scallops and cook just until they turn opaque around the edges, about 30 seconds. Drain.
Combine in a glass measuring cup the broth, soy sauce, vinegar, and red pepper. Sprinkle in the cornstarch and stir with a fork until dissolved. Set aside.
Heat a large wok or skillet over high heat. Drizzle in the oil, coating the entire cooking surface. Add the snap peas and bell pepper and stir-fry for a minute to soften. Stir in the minced scallion, ginger, and garlic and stir-fry about 30 seconds until fragrant. Add the scallops and broth mixture and bring to a boil, stirring often. Cook until the scallops are opaque throughout and the sauce is thickened, about 1 minute.
Portion the rice into four bowls and divide the scallop mixture evenly atop the rice. Sprinkle with the chopped scallion and serve hot.
What worked: This was very good, colorful, and quite tasty despite being a healthy meal. The scallops were in fact velvety in texture. A half batch was just right for the two of us.
What didn't: The sauce didn't thicken up enough in the 1 minute of cooking, but I did not want to overcook the scallops to rubbery toughness, so I served out anyway.
Will I make it again? Absolutely, when snap peas are available.
"Chinese cooks have a culinary trick called velveting. The meat is par-cooked before it is stir-fried to give it a smooth, velvety texture."
1 lb sea scallops, each cut in half horizontally
3/4 cup chicken broth (I used house-made stock)
1 Tbsp soy sauce
1 Tbsp rice vinegar
1/4 tsp crushed red pepper
2 tsp cornstarch
1 Tbsp vegetable oil
8 oz sugar snap peas, trimmed
1 large red bell pepper, cored and cut into strips
2 scallions, 1 minced and 1 finely chopped
1 1/2 Tbsp peeled and minced fresh ginger
2 cloves garlic, minced (Ha! I used... more.)
1/2 cup brown rice
Cook rice and set aside. Bring a medium saucepan of water to a boil over high heat. Add the scallops and cook just until they turn opaque around the edges, about 30 seconds. Drain.
Combine in a glass measuring cup the broth, soy sauce, vinegar, and red pepper. Sprinkle in the cornstarch and stir with a fork until dissolved. Set aside.
Heat a large wok or skillet over high heat. Drizzle in the oil, coating the entire cooking surface. Add the snap peas and bell pepper and stir-fry for a minute to soften. Stir in the minced scallion, ginger, and garlic and stir-fry about 30 seconds until fragrant. Add the scallops and broth mixture and bring to a boil, stirring often. Cook until the scallops are opaque throughout and the sauce is thickened, about 1 minute.
Portion the rice into four bowls and divide the scallop mixture evenly atop the rice. Sprinkle with the chopped scallion and serve hot.
What worked: This was very good, colorful, and quite tasty despite being a healthy meal. The scallops were in fact velvety in texture. A half batch was just right for the two of us.
What didn't: The sauce didn't thicken up enough in the 1 minute of cooking, but I did not want to overcook the scallops to rubbery toughness, so I served out anyway.
Will I make it again? Absolutely, when snap peas are available.
