Side Pannel
Vaguely-Thai Scallops
Ingredients List
- 1 lb Scallops, preferably
- -the large (sea) kind,
- -but small bay scallops
- -should be ok
- 1/2 lb Snow peas
- 1/2 c White wine
- 1 tb Lime juice
- 3 tb Nam Pla (Thai
- -fish sauce)
- 3 Garlic cloves, chopped
- 2 tb Fresh ginger, chopped
- 4 tb Butter
- Pepper, freshly ground
Directions
Start some rice cooking, so it will be done when the scallops are done. If
you're using large (sea) scallops, slice them into strips about 1/4 inch
thick. If you're using small (bay) scallops, don't bother slicing them.
Rinse and drain the snow peas and remove the strings. Cut the pods into
1-inch lengths.
Heat a small saucepan or skillet, then put in a little butter. Add the
ginger and saute for 30 seconds, then add the garlic and saute for another
30 seconds.
Add the wine and fish sauce, and reduce the mixture by half, stirring
often. Keep this hot during the next few steps, but stir it so that it
doesn't burn.
Heat a skillet large enough to hold the scallops in one layer, and melt the
rest of the butter. Over moderately high heat, add the scallops and pepper
to taste. Add the snow peas and stir-fry until the peas have change color
and the scallops have turned opaque, about 2 minutes. Don't overcook the
scallops, just cook them until they've lost their translucent look.
Add the sauce and lime juice to the skillet and stir everything for a few
seconds, until well-mixed. Serve immediately.
NOTES:
* Sauteed scallops with snow peas in fish sauce This is something I
invented with what I had around after I bought some scallops on impulse.
It's inspired partly by a recipe of Madeline Kamman's and partly by Thai
and Chinese recipes, although scallop recipes are rare in my Asian
cookbooks. It's not spicy and probably has very little to do with real Thai
cooking, but the taste of Nam Pla (Thai fish sauce) is an interesting
complement to the scallops. Serve it with rice.
* Nam Pla is available in asian markets or some supermarkets. Substitute
soy sauce if you cannot find it. Do not add salt; the Nam Pla is salty
enough.
: Difficulty: easy.
: Time: 10 minutes preparation, 10 minutes cooking.
: Precision: Experiment with the proportions.
you're using large (sea) scallops, slice them into strips about 1/4 inch
thick. If you're using small (bay) scallops, don't bother slicing them.
Rinse and drain the snow peas and remove the strings. Cut the pods into
1-inch lengths.
Heat a small saucepan or skillet, then put in a little butter. Add the
ginger and saute for 30 seconds, then add the garlic and saute for another
30 seconds.
Add the wine and fish sauce, and reduce the mixture by half, stirring
often. Keep this hot during the next few steps, but stir it so that it
doesn't burn.
Heat a skillet large enough to hold the scallops in one layer, and melt the
rest of the butter. Over moderately high heat, add the scallops and pepper
to taste. Add the snow peas and stir-fry until the peas have change color
and the scallops have turned opaque, about 2 minutes. Don't overcook the
scallops, just cook them until they've lost their translucent look.
Add the sauce and lime juice to the skillet and stir everything for a few
seconds, until well-mixed. Serve immediately.
NOTES:
* Sauteed scallops with snow peas in fish sauce This is something I
invented with what I had around after I bought some scallops on impulse.
It's inspired partly by a recipe of Madeline Kamman's and partly by Thai
and Chinese recipes, although scallop recipes are rare in my Asian
cookbooks. It's not spicy and probably has very little to do with real Thai
cooking, but the taste of Nam Pla (Thai fish sauce) is an interesting
complement to the scallops. Serve it with rice.
* Nam Pla is available in asian markets or some supermarkets. Substitute
soy sauce if you cannot find it. Do not add salt; the Nam Pla is salty
enough.
: Difficulty: easy.
: Time: 10 minutes preparation, 10 minutes cooking.
: Precision: Experiment with the proportions.
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