* Exported from MasterCook * Scallop Sauté With Winter Vegetables Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tb Safflower oil 1 Fresh ginger knob (1") -- - thinly sliced 2 cl Garlic -- mashed 1/2 lb Scallops -- cut into slices 3 tb Flour -- seasoned 1 sm Red pepper -- sliced 1 Leek -- white part only, sliced 2 sm Carrots -- finely grated 1 Red cabbage wedge -- sliced 1 bn Scallions -- cut into 1/4" - pieces 2 Belgian endive heads -- sliced 1 bn Watercress -- cut into 3" - pieces 1 Fresh ginger knob (2") -- - finely chopped 2 cl Garlic -- finely mashed 1 tb Dark red oriental sesame oil Salt and pepper Heat dry wok, heavy skillet, or sauté pan 1 to 2 minutes. Then add 1 tb oil, and heat over high flame until hot but not smoking, about 1 to 2 minutes. Place first batch of ginger and garlic in hot oil, stir, and remove after 1 minute. This step flavors the oil. Discard ginger and garlic. Toss scallops in flour mixture just before cooking. Add 1 tablespoon oil to wok, and heat until very hot. Place half the scallops in oil and stir-fry 45 seconds to 1 minute. Remove and place on warm plate. Add 1 more tb oil, heat, and cook remaining scallops. Remove. Add remaining oil, heat, stir in half the vegetables (except ginger and garlic), stir-fry 30 seconds to 1 minute, and remove. Reheat oil, and stir-fry remaining vegetables. Remove. Let oil reheat slightly, add ginger and garlic, and cook 1 minute. Add sesame oil along with already cooked scallops and vegetables. Stir-fry about 1 minute, tossing to reheat and mix ingredients evenly. Add salt and pepper. Serve immediately after soup. Notes: All the ingredients in stir-fry dishes must be very thinly and uniformly sliced (1/4-inch widths) to cook evenly in less than a minute. Small shrimp, already-cooked lobster slices, or monkfish may be substituted. From the Recipe Files of RecipeLu - - - - - - - - - - - - - - - - - -