Well, I'm already having to eat my words regarding the July/August Everyday Food. I had the magazine sitting on my desk and I just thumbed through it again and came across a recipe for Bay Scallop Stir Fry. I was desperate for a dinner idea, I knew I had some scallops in the freezer, so I decided to give it a try. I didn't really like the sauce, it wasn't quite right, but it was OK, we ate it. And I also didn't have most of the other ingredients, so I substituted!
Serve this dish over rice!
Coarse salt and ground pepper
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil.
1 red bell pepper (ribs, seeds removed, thinly sliced) I used green beans instead
2 bunches of scallions, white and green parts separated (left it out because I didn't have any!)
2 carrots, halved lengthwise or quartered if large and cut into 1 1/2 inch lengths (I actually had carrots!!)
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry (I just used the small ones in the bag from Costco).
Prepare rice whichever way you like.
Whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper , scallion whites, carrots and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 mins. Add scallops and scallion greens, cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.
I also found a Strawberry Cream Cake recipe which I'm going to try. I have one from Ina which is fantastic, but this one only has 1 stick of butter in it, and Ina usually has a lot more than that!