If you are not a fan of scallops as I am, most scallop recipes can be adjusted to use chicken breast pieces. The taste won’t be the same, of course, but it is a way to adapt a recipe that sounds so good – if only it weren’t for those scallops!
So here’s a recipe for scallops served atop good old fashioned spaghetti! Fact: Did you know that spaghetti was originated in China and brought to Europe by Christopher Columbus? It’s true! (Would I lie to you???? Of course not!)
This recipe has a lot of good, colorful and tasty stuff in it but it’s basically a stir-fry so give it a try and enjoy a meeting of East and West!
Lemon Sesame Scallops
- 8 oz. whole wheat pasta (spaghetti is best for this)
- 3 Tbsp. sesame oil, divided
- 1 lb. sea scallops
- 1/4 cup chicken broth (or clam juice)
- 1/2 tsp. grated lemon peel
- 3 Tbsp. lemon juice
- 2 Tbsp. oyster sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1 Tbsp. vegetable oil
- 2 carrots, cut in julienne strips
- 1 yellow bell pepper, cut into thin strips
- 4 slices peeled fresh ginger
- 1 garlic clove, minced
- 6 oz. fresh snow peas (or 1 6 oz. pkg. frozen snow peas, defrosted)
- 2 green onions, thinly sliced
- 1 Tbsp. sesame seeds
Cook spaghetti according to package directions. Drain and place in large bowl. Toss with 2 Tbsp. sesame oil. Cover to keep warm.
While pasta is cooking, rinse scallops and pat dry with paper towels; set aside. Combine broth, lemon peel and juice, oyster sauce, soy sauce and cornstarch in a 1 cup measure, and set aside.
In a large skillet or wok over medium heat add remaining 1 Tbsp. sesame oil. Add carrots, and bell pepper and stir fry about 4-5 minutes until crisp tender. Transfer to large bowl and set aside.
To same skillet, add ginger and garlic and stir fry 1 minutes over medium heat, just until fragrant. Add scallops and stir fry 1 minute. Add snow peas and onions and stir fry 2 – 3 minutes longer or until peas turn bright green and scallops turn opaque. Remove slices of ginger and discard. Transfer mixture to bowl with stir fried vegetables, leaving any liquid in the skillet. Stir broth mixture in the measuring cup, then add to liquid in skillet. Cook and stir 5 minutes or until thickened. Return scallop and vegetable mixture to skillet and cook 1 minute so scallops and vegetables are lightly coated with sauce.
Serve over warm spaghetti and sprinkle with sesame seeds.