Ginger Sesame Stir-fried Scallops with Lo Mein Noodles

Description
Contributed by Catsrecipes Y-Group
 * Serves 8

Ingredients

 * 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
 * ½ teaspoon salt, or to taste
 * ¼ teaspoon ground black pepper, or to taste
 * 1½ 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
 * ½ cup thinly sliced scallions, cut on the bias
 * 2 tablespoons toasted sesame seeds

Directions

 * 1) Pull the muscle tabs from the scallops.
 * 2) Blot them dry and set aside.
 * 3) 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.
 * 4) Add the scallops and toss until evenly coated.
 * 5) Cover and marinate in the refrigerator at least 2 and up to 24 hours.
 * 6) Heat a large wok or sauté pan over high heat.
 * 7) Add the remaining 2 tablespoons peanut oil.
 * 8) When the oil is very hot, add the carrots and mushrooms and stir fry for 1 minute.
 * 9) Add the cabbage and stir fry until the cabbage is wilted, 3 to 4 minutes.
 * 10) 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.
 * 11) Serve the noodles on a heated platter or plates topped with the scallops and vegetables.
 * 12) Sprinkle with the scallions and toasted sesame seeds.