Skip to main content

Baby Scallop Ginger Stir Fry




Baby Scallop Ginger Stir Fry

Scallops Stir fry is tasty and it cooks fast. It is a star when it comes to quick fix meals. This is the first time I cooked scallops and I am already in love with this sea food delicacy. The recipe is adapted from here.  It has a mild sweet flavor with a soft buttery texture. Scallops can be pan roasted and the flavor is enhanced with ginger,soy sauce and  oyster sauce, along with the crunch of walnuts. Try this you will surely love it.

Ingredients
Scallops- 1/2 lb
Onion- 1 medium
spring onions- 1/3 cup
Walnuts- 1/3 cup
Chopped ginger- 2 inch thick
Oyster sauce- 1 tsp
Soy sauce- 1 1/2 tbs
Sugar- 1/3 tsp
Dried red chilly flakes- 1/2 tsp(optional)
Vegetable oil- 1 tbs
salt and pepper to taste



Toast walnuts in a large skillet over medium flame. Toast for 2-3 minutes and set aside.

Wash and pat dry the scallops and add a pinch of salt and pepper and mix.

Heat oil in the pan, saute chopped ginger for a few seconds and add scallops. Fry the scallops two minutes on each side. When one side turns slightly golden turn to the other side and fry. Drain from the oil and set aside.

In the same pan sautechopped onions, when it becomes translucent add dry chilly flakes, toasted walnuts, spring onions, fried scallops, oyster sauce, soy sauce and sugar. Mix well and stir fry in high flames for one minute and switch off the flame.


Try this,
Hope you will all enjoy!

Comments

Post a Comment

Popular Posts

Aviyal Recipe- Kerala Sadhya Style Mixed Vegetable Curry

Aviyal Recipe- Kerala Sadhya Style Mixed Vegetable Curry Aviyal is a traditional dish of Kerala typically made with assorted vegetables. It is a colorful dish and is healthy too. It is an indispensable curry for Kerala Sadhya. If you are new to Kerala Sadhya, it is a hearty meal, a vegetarian feast made on festive occasions. It is always served, on a banana leaf with rice, pickles, chips, and curries ranging from mild to spicy vegetable curries. Aviyal is a filling and less spicy vegetable curry. Aviyal is a Kerala specialty dish but, you can find aviyal in Tamilian feasts too. Aviyal is a mixed vegetable curry cooked in ground coconut and yogurt sauce and flavored with cumin, coconut oil, and curry leaves. You can add as many vegetables as you like. Traditionally we use raw plantains, yam, snake gourd, ash gourd, eggplant, cluster beans, yard beans, drumsticks (moringa), pumpkin, carrots, Chembu( taro), raw mango and pearl onions, etc. I love the flavor of the dish, it is mi...

Sweet Kozhukatta/ Steamed Rice Dumplings

Kozhukatta/ Steamed Rice Dumplings Kozhukatta is a traditional Kerala delicacy. They are soft round steamed rice dumplings with both sweet and savory fillings. It is a tasty and guilt-free treat or a snack. At home in Kerala, my mom often made these in the afternoon, so we can enjoy them as a snack at tea time. But you can have it any time of the day and if you have a sweet tooth like me kozhukatta is a perfect guilt-free snack . This is a classic one you will never get tired of eating. It seems like these sweet dumplings is an age-old traditional snack. Kozhukatta is also a popular festival offering. It is made on special days like Onam, Vishu and Vinayaka Chathurthi as offerings. Kozhukatta perunal is celebrated by the Christians of Kerala. It is the day before palms Sunday. Modhak is the North Indian version of Kozhukatta. Kerala style kozhukatta has a sweet filling. It is a quick recipe with very few ingredients, rice flour, coconut and jaggery being the tastemakers. Do ...

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...