A Recipe That President Obama Would Love

    It recently was reported that President Barack Obama is a big fan of scallops —  those velvety, succulent treats from the sea.

But scallops may not be the first thing you think of when you get the urge to take a wok on the wild side. We predict that will change once you’ve tried this recipe. It makes 4 servings, and matches beautifully with Sauvignon Blanc or a crisp (not too sweet) Riesling.

SCALLOP STIR FRY

Ingredients

* 1/4 cup dry white wine

* 2 tablespoons low-sodium soy sauce

* 2 tablespoons hoisin sauce

* 2 tablespoons vegetable oil

* 16-oz. package frozen sea scallops, thawed and patted dry

* 1/2 teaspoon salt

* Freshly ground black pepper, to taste

* 1 large onion, thinly sliced

* 1 large jalapeno, thinly sliced

* 1 large bell pepper, thinly sliced

* 1 cup sliced mushrooms

* 8-oz. can sliced water chestnuts, drained

* 1/2 cup uncooked instant or microwaveable rice, prepared according to package directions

* 1/4 cup chopped peanuts (optional)

* 1/4 cup chopped cilantro (optional)

Preparation

1. Combine the wine, soy sauce and hoisin sauce in a small bowl, and set aside.

2. Heat 1 tablespoon of the oil in a wok (or large skillet) over medium-high heat.

3. Season scallops with salt and pepper to taste.

4. Add scallops to pan in a single layer. Cook, turning half-way through, until cooked through (about 5 minutes). Remove scallops from pan.

5. Add remaining oil to pan. Add onion and jalapeno, and stir-fry until onion softens (about 3 minutes). Add bell pepper, mushrooms and half of the soy and hoisin sauces, and stir-fry until pepper softens (about 3 minutes).

6. Stir in the reserved scallops, water chestnuts and remaining sauce. Stir-fry until ingredients have warmed through (about 1 minute).

7. Divide rice among four plates, and top with scallop mixture. Pass peanuts and cilantro for diners to add, if desired.

Posted in Food and Wine Pairings/Recipes
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