Tuesday, January 28, 2014

Recipe: Stir fried scallops with sugar snap peas, celery and carrots

Here's one last auspicious recipe before the arrival of the Year of the Horse. Without fail, scallops would be served at least once in my home during the 15-day Chinese New Year period. My whole family loves scallops. It can be simply stir fried with some greens and yet produce an absolutely delicious dish.


Stir fried scallops with sugar snap peas, celery and carrots


I have chosen to use large Hokkaido scallops, but of course you can use smaller scallops and just reduce the cooking time accordingly. Scallops represent family unity, and so does sugar snap peas. Carrots give the dish a splash of colour and also symbolises good luck. The vegetables are simply sauteed lightly so that they still retain their vibrant colour and crunchiness. I like to add a dash of ginger wine, as it complements seafood perfectly.



This is not only an auspicious dish for Chinese New Year, but also perfect for anytime of the year.  Simple and delicious!


Stir fried scallops with sugar snap peas, celery and carrots
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 6-8 minutes
Serves 4

Ingredients
12-16 large fresh scallops
80g sugar snap peas, trimmed
1 stalk celery, sliced
1/3 carrot, sliced
3-4 cloves garlic, finely chopped
3-4 slices old ginger
1 tsp ginger wine
1 tsp chicken stock granules, or more to taste
1 tbsp vegetable oil

1. Heat oil in a wok over medium high heat. Add garlic and ginger, and stir fry for 1-2 minutes, until garlic is lightly browned. Add the sugar snap peas, celery and carrot, and stir fry for 2 minutes or until vegetables are cooked but still crunchy.

2. Add scallops and cook for about 1 -2 minutes (depending on size of your scallops). You do not want to overcook the scallops or else the texture will be rubbery. The centre of the scallop should remain translucent.

3. Add ginger wine and season with chicken stock granules, and stir well. Serve immediately.




You can check out this recipe for stir fried asparagus with scallops and king prawns, for an alternative way of cooking scallops.

For Reunion Dinner ideas, see this post.


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*This recipe was featured on Asian Food Channel's Facebook page on 1 February 2014.

9 comments:

  1. Wow, look at those scallops! Must be real good, and healthy too :P

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    Replies
    1. A Wow dish, simply delicious! Yen happy lunar new yeat to you and your family!

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  2. Yummy ...the scallops looks juicy !

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  3. Excellent and healthy looking veggie meal. Excellent preparation.
    Deepa

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  4. What I love about this dish (apart from the taste I'm sure) is that it is so quick to prepare and cook! :D

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  5. you're definitely the queen of scallops! i clicked on your scallop tag/label, and there's a lot of deliciousness there!

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  6. Hi baby sumo, where do you normally purchase your scallops? They look really big! Thanks in advance

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    Replies
    1. Hi there, the scallops that I purchase are frozen ones. You can get them at supermarkets such as Cold Storage (they usually stock US ones). I get mine from Unifrozen near Jalan Chan Sow Lin.

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  7. I didn't know this dish - we love scallops too! Looks easy and delicious. We'll try that for our regular meal one day!

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