Wednesday, August 28, 2013

Scallop Stir Fry


1/2 cup chicken broth
1/4 cup orange juice
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1 Tbsp. oil
2 tsp. minced garlic
2 Tbsp. ground ginger
1 lb. Bay Scallops, drained
1 lb. broccoli florets

In a small bowl combine chicken broth, orange juice, lemon juice, soy sauce, sesame oil, sugar, cornstarch and salt.  In a large (12") nonstick skillet or wok, heat vegetable oil over medium-high heat.  Add garlic and ginger.  Stir-fry 1 minute.  Increase heat to high.  Add scallops.  Stir-fry until opaque, about 2 minutes.  With a slotted spoon, transfer scallops to a clean bowl.  Add broccoli to the skillet.  Stir-fry 2 minutes.  Stir the broth mixture and add to the skillet.  Simmer 1 minute.  Add scallops back to skillet.  Simmer 1 minute.  Serve hot over rice.  Makes 4 servings. 

Comments:  The original recipe called for Sea Scallops which are rather expensive.  I had found Bay Scallops on sale a week ago so decided to use them.  They worked perfectly.  Instead of using fresh ginger and fresh garlic, I decided to use the minced ginger and minced garlic that I always keep on hand in the refrigerator.  They too worked perfectly.  I also used chopped frozen broccoli instead of fresh.  Make sure you drain the broccoli well.  I take mine straight from the freezer.  Put it in a colander.  Run hot water over the frozen broccoli until thawed and then let drain until I'm ready to use.  And for the lemon juice, I used bottled.  I don't use lemons often enough to keep them on hand but I do keep bottled lemon juice which will last a lot  longer.  Same with the ginger and garlic.  So as you can see, there are many ways to cut corners and still come out with a truly delicious dish.
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