Tonight’s meal plan called for a Perricone recipe involving scallops (Scallops with Garlic and Parsley, if you’re curious). His recipe was incredibly simple and involved a frying pan, so I decided to liven it up a bit by instead using a recipe from my current favorite stir-fry cookbook, aptly titled Wok and Stir-Fry. (And after finding that link on Amazon, I continued on to search for more cookbooks… I’m such a dedicated consumer.)
16 large scallops, shelled
1 tbsp butter (I used coconut oil)
1 tbsp vegetable oil (again, I used coconut oil)
1 tsp crushed garlic
1 tsp grated fresh gingerroot
1 bunch of scallions, finely sliced
finely grated rind of 1 lime
1 small fresh red chile, seeded and very finely chopped
3 tbsp lime juice
lime wedges, to garnish
freshly cooked rice, to serve (I don’t usually eat rice, so I didn’t serve with it, but this was from the original recipe)
Using a sharp knife, trim the scallops to remove any black intestine, then wash and pat dry with paper towels. Separate the corals from the white parts, then slice each white part in half horizontally, making 2 circles.
Heat the butter and oil (or just the oil) in a preheated wok. Add the garlic and gingerroot and stir-fry for 1 minute without browning. Add the scallions and stir-fry for 1 minute.
Add the scallops and continue stir-frying over high heat for 4-5 minutes. Stir in the lime rind, chile, and lime juice and cook for an additional 1 minute.
Transfer the scallops to serving plates, then spoon over the cooking juices and garnish with lime wedges. Serve hot with freshly cooked rice.
And now, for the final product (drumroll please)…