Advertisement
Recipe: Vaguely Thai Scallops
Similar Categories: Vaguely, Thai, Scallops
Vaguely-Thai Scallops
Yield: 4 Servings
1 lb Scallops preferably the
-lg (sea) kind, but sm
-bay scallops should be ok
1/2 lb Snow peas
1/2 c White wine
3 tb Nam pla (Thai fish sauce)
3 cl Garlic chopped
2 tb Fresh ginger, chopped
4 tb Butter
1 tb Lime juice
Freshly ground pepper
Start some rice cooking, so it will be done when the scallops are done. If
you're using lg (sea) scallops, slice them into strips about 1/4 inch
thick. If you're using sm (bay) scallops, don't bother slicing them. Rinse
and drain the snow peas and remove the strings. Cut the pods into 1-inch
lengths. Heat a sm saucepan or skillet, then put in a little butter. Add
the ginger and saute for 30 seconds, then add the garlic and saute for
another 30 seconds. Add the wine and fish sauce, and reduce the mixture by
half, stirring often. Keep this hot during the next few steps, but stir it
so that it doesn't burn. Heat a skillet lg enough to hold the scallops in
one layer, and melt the rest of the butter. Over moderately high heat, add
the scallops and pepper to taste. Add the snow peas and stir-fry until the
peas have change color and the scallops have turned opaque, about 2
minutes. Don't overcook the scallops, just cook them until they've lost
their translucent look. Add the sauce and lime juice to the skillet and
stir everything for a few seconds, until well-mixed. Serve immediately.
NOTES Nam Pla is available in asian markets or some supermarkets.
Substitute soy sauce if you cannot find it. Do not add salt; the Nam Pla
is salty enough.
Yield: 4 Servings
1 lb Scallops preferably the
-lg (sea) kind, but sm
-bay scallops should be ok
1/2 lb Snow peas
1/2 c White wine
3 tb Nam pla (Thai fish sauce)
3 cl Garlic chopped
2 tb Fresh ginger, chopped
4 tb Butter
1 tb Lime juice
Freshly ground pepper
Start some rice cooking, so it will be done when the scallops are done. If
you're using lg (sea) scallops, slice them into strips about 1/4 inch
thick. If you're using sm (bay) scallops, don't bother slicing them. Rinse
and drain the snow peas and remove the strings. Cut the pods into 1-inch
lengths. Heat a sm saucepan or skillet, then put in a little butter. Add
the ginger and saute for 30 seconds, then add the garlic and saute for
another 30 seconds. Add the wine and fish sauce, and reduce the mixture by
half, stirring often. Keep this hot during the next few steps, but stir it
so that it doesn't burn. Heat a skillet lg enough to hold the scallops in
one layer, and melt the rest of the butter. Over moderately high heat, add
the scallops and pepper to taste. Add the snow peas and stir-fry until the
peas have change color and the scallops have turned opaque, about 2
minutes. Don't overcook the scallops, just cook them until they've lost
their translucent look. Add the sauce and lime juice to the skillet and
stir everything for a few seconds, until well-mixed. Serve immediately.
NOTES Nam Pla is available in asian markets or some supermarkets.
Substitute soy sauce if you cannot find it. Do not add salt; the Nam Pla
is salty enough.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Vaguely, Thai, Scallops
| Lion's Head Pork | Biryani Rice Recipe |