Ginger Sesame Stir-fried Scallops with Lo Mein Noodles

GINGER SESAME STIR FRIED SCALLOPS WITH LO MEIN NOODLES

1 pound sea scallops 5 tablespoons peanut oil, divided use 1 tablespoon rice wine vinegar 1 tablespoon soy or tamari sauce 1 tablespoon minced ginger 1 tablespoon dark sesame oil 1 tablespoon fermented black beans, optional 2 teaspoons minced garlic 1 teaspoon honey 1 teaspoon lemon juice 1/2 teaspoon salt, or to taste 1/4 teaspoon ground black pepper, or to taste 1 1/2 cups fine julienne carrots 2 cups sliced shiitake mushrooms caps 4 cups finely sliced bok choy or Savoy cabbage 2 packages lo mein noodles, cooked and drained 1/2 cup thinly sliced scallions, cut on the bias 2 tablespoons toasted sesame seeds

Pull the muscle tabs from the scallops. Blot them dry and set aside.

Combine 3 tablespoons of the peanut oil, the rice vinegar, soy sauce, ginger, sesame oil, fermented beans (if using), garlic, honey, lemon juice, salt and pepper in a bowl and whisk until blended. Add the scallops and toss until evenly coated. Cover and marinate in the refrigerator at least 2 and up to 24 hours.

Heat a large wok or saut� pan over high heat. Add the remaining 2 tablespoons peanut oil. When the oil is very hot, add the carrots and mushrooms and stir fry for 1 minute.

Add the cabbage and stir fry until the cabbage is wilted, 3 to 4 minutes.

Add the scallops and their marinade to the vegetable mixture and stir-fry until the scallops are opaque and just cooked through, 3 to 4 minutes.

Serve the noodles on a heated platter or plates topped with the scallops and vegetables. Sprinkle with the scallions and toasted sesame seeds. SERVES 8

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 * Catsrecipes Y-Group