Scallops are a great shellfish to introduce to the 2 year old set. When cooked fresh, they have such a mild, desirable flavour that even little ones can appreciate. When I make this dish, I always pan fry a couple of scallops on the side for my oldest son who is not a fan of ginger or curry. Give him some rice and a couple of steamed carrots to go with it and everyone has an enjoyable meal at the dinner table.
Ginger Scallop Stir Fry Over Hot Basmati Rice
1 1/2 cups Brown Basmati rice
1 Tbsp cornstarch
1 Tbsp honey
1 cup water
2 tsp soy sauce
4 medium carrots, sliced thin
4 celery ribs, sliced thin
2 Tbsp vegetable oil, divided
1 cup fresh mushrooms, quartered
4 green onions cut into 1-inch pieces
6 garlic cloves, minced
4 tsp curry powder
2 tsp fresh ginger, grated
1 cup frozen peas, thawed
16 – 20 large fresh sea scallops
Cook rice according to package directions.
Ensure scallops are rinsed with cold water and patted dry then set aside.
Combine the cornstarch, honey, water and soy sauce and whisk until smooth; set aside.
15 minutes before rice is finished, begin cooking stir-fry.
In a large wok, heat 2 tsp of oil over medium high heat. Sauté the carrots and the celery for 4 minutes then add mushrooms and green onions. Continue cooking for 2-3 minutes or until crisp-tender.
Add the garlic, curry powder and ginger to the vegetables and stir-fry for 1 minute longer. Transfer vegetable mixture to a large bowl and set aside.
Add remaining 2 tsp of oil to the wok, reduce heat to medium and gently stir-fry scallops until scallops turn opaque, about 3-4 minutes. Stir the cornstarch mixture then add to the pan.
Increase heat to high and bring the sauce to a boil and cook, stirring constantly, until thickened. Return the vegetables to the pan, add the peas and cook 1 – 2 minutes more until heated through. Serve over hot cooked Basmati rice.