I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Scallops with Shiitake & Snow Peas
...in your mind.
Scallops with Shiitake & Snow Peas

Scallops with Shiitake & Snow Peas

Serves 4 - The title says it all so any more of a description would just make me sound like a pompous restaurant chef trying to showboat. Oh what the hell, let’s try it: - ‘Hand caught local alabaster sea scallops served on a bed of forest shiitake mushrooms and Okinawan snow peas that have been delicately sautéed with fresh ginger, garlic and just a soupçon of aged tamari’ - Damn I’m good.

Ingredients

  • 5 tablespoons vegetable oil
  • 3 big handfuls snow peas
  • 10 shiitake mushroom, sliced (stems removed)
  • fresh scallops
  • 1 inch piece ginger, very finely chopped
  • 1 clove of garlic, finely chopped
  • 2 teaspoons Soy sauce or aged tamari
  • 1 teaspoon chili sesame oil
  • 1 teaspoon Sesame seeds
  • 1 green onion, chopped
  • salt and pepper

Directions

  1. You need 2 large skillets or woks, heat 2 tablespoons of oil in each
  2. Sauté the snow peas in one and mushrooms in the other, stir regularly
  3. After they have cooked for 6-8 minutes, add the snow peas to the mushroom pan, add the ginger and the garlic and stir for 1 minute
  4. Throw in the soy sauce, cook for 2 minutes
  5. Sit the scallops on paper towel to remove moisture, then coat them in 1 tablespoon of oil and season with salt and pepper on both sides
  6. Heat the empty pan, until smoking hot, add the scallops cook for 2 minutes to sear on one side, then flip, brush on the chili sesame oil, cook for 2 minutes
  7. Then serve the peas and mushroom and top with one scallop, and garnish with a sprinkle of green onion and sesame seeds
Scallops with Shiitake & Snow Peas

Scallops with Shiitake & Snow Peas

Serves 4 - The title says it all so any more of a description would just make me sound like a pompous restaurant chef trying to showboat. Oh what the hell, let’s try it: - ‘Hand caught local alabaster sea scallops served on a bed of forest shiitake mushrooms and Okinawan snow peas that have been delicately sautéed with fresh ginger, garlic and just a soupçon of aged tamari’ - Damn I’m good.

Ingredients

  • 5 tablespoons vegetable oil
  • 3 big handfuls snow peas
  • 10 shiitake mushroom, sliced (stems removed)
  • fresh scallops
  • 1 inch piece ginger, very finely chopped
  • 1 clove of garlic, finely chopped
  • 2 teaspoons Soy sauce or aged tamari
  • 1 teaspoon chili sesame oil
  • 1 teaspoon Sesame seeds
  • 1 green onion, chopped
  • salt and pepper

Directions

  1. You need 2 large skillets or woks, heat 2 tablespoons of oil in each
  2. Sauté the snow peas in one and mushrooms in the other, stir regularly
  3. After they have cooked for 6-8 minutes, add the snow peas to the mushroom pan, add the ginger and the garlic and stir for 1 minute
  4. Throw in the soy sauce, cook for 2 minutes
  5. Sit the scallops on paper towel to remove moisture, then coat them in 1 tablespoon of oil and season with salt and pepper on both sides
  6. Heat the empty pan, until smoking hot, add the scallops cook for 2 minutes to sear on one side, then flip, brush on the chili sesame oil, cook for 2 minutes
  7. Then serve the peas and mushroom and top with one scallop, and garnish with a sprinkle of green onion and sesame seeds