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
* 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)
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.