SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor in seconds.
Provided by Anna Stockwell
Categories Scallop Ginger Kale Avocado Rice Dinner Spice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat scallops dry, then season on all sides with ½ tsp. salt.
- Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
- Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
- Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.
SPICY KUNG PAO SCALLOPS AND ORANGE RICE
Published in Newsday 1995, according to chinese legend, Kung Pao means "guardian of the throne" and named for the General that was in charge of protecting the emperor. To me it means "take-out", but this great dish is easy enough to make at home. You can substitute chicken and have a second meal to keep it interesting! Enjoy.
Provided by Gingerbee
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
- In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
- In a large skillet or wok, heat the vegetable oil.
- Add ginger, garlic and stir fry for 30 seconds.
- Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
- Stir the sauce mixture.
- Add it to the pan and cook, stirring constantly until the sauce thickens.
- Add peanuts and cook 2 minutes.
- Stir in sesame oil.
- Serve hot over orange rice.
- Makes 4 servings.
- RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes.
- Makes 4 servings.
Nutrition Facts : Calories 660.6, Fat 26, SaturatedFat 5.1, Cholesterol 45.3, Sodium 1707.9, Carbohydrate 67.7, Fiber 6.2, Sugar 13.1, Protein 34.9
HUNAN KUNG PAO
This recipe is similar to a famous food chain! Serve over thick noodles.
Provided by JANHAR64
Categories World Cuisine Recipes Asian Chinese
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
- Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
- Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.
Nutrition Facts : Calories 789.8 calories, Carbohydrate 21.1 g, Cholesterol 228 mg, Fat 51.9 g, Fiber 5.4 g, Protein 59 g, SaturatedFat 8 g, Sodium 1736.3 mg, Sugar 6 g
SEARED SCALLOPS, ORANGE RICE, AND CITRUS KEY LIME SAUCE
This is a very quick cooking dish with tons of flavor. Fresh sea scallops cook up so quick and I love to use some fragrant jasmine rice flavored with orange zest to compliment the flavors. Serve this sauteed snow peas or fresh roasted zucchini, something light and simple to compliment the light dish.
Provided by SarasotaCook
Categories Weeknight
Time 30m
Yield 6 Scallops per person, 4 serving(s)
Number Of Ingredients 19
Steps:
- Scallops -- Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops.
- Rice -- Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops.
- Scallops -- As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil.
- Rice -- Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done.
- Key Lime Sauce -- Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce.
- Serve -- Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.
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