Drunken Scallops
January 16, 2013
Some nice fresh baby bok choy.
After you have all your ingredients preped, fry up the shallots followed by the mushrooms.
Then get thoes scallops in there.
Noodles, veggies, and sauces go in, followed by the grated ginger last. I have been putting ginger into dishes towards the end of cooking instead of at the beginning like I used to, and I have found that it adds a much stronger ginger punch.
Good stuff!
Spicy, salty, and lots of scallops.
What are the dueling restaurants in your neighborhood?
Drunken Scallops
- 1/2 Pound Bay Scallops
- 12 Ounces Rice Noodles
- 2 Cloves Garlic
- 1 Thumb Ginger
- 5 Thai Chiles
- 1 Shallot
- 4 Ounces Mushrooms
- 3 Heads Baby Bok Choy
- 10 Leaves Basil
- 1/4 Cup Soy Sauce (or tamari for a gluten free version)
- 2 Tablespoons Fish Sauce
- 1 Pinch Cumin and Coriander
- 2 Limes
- Sriracha
Instructions
- Cook the noodles and rinse in cold water. Prep and chop all your ingredients, grate the ginger. Saute the shallot in some oil and add the mushroom as they start to brown. Cook about 2 more minutes and add the garlic and chiles. Cook one minute then add the scallops. Toss in the noodles, bok choy basil, ginger, cumin, coriander, and the sauces to taste. Stir well and cook just until the bok choy is wilted and the scallops are cooked through, only another minute or two really. Add in the lime juice and serve with more lime and the sriracha.