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.