JH Gingered Citrus Scallops wi

Recipe from Sharon Mulvagh

A refreshing original entree!

Ingredients

2 tbsp olive oil
1 lb. fresh scallops
½ lemon
2 tbsp fresh ginger--grated
1 tsp garlic--minced
½ red bell pepper- sliced into 1” strips
2 green onions (shallots)-sliced thin
1 tbsp fresh hot pepper (jalapeno or other variety)-minced
1 cup bok choy (stems and leaves)—sliced into 2” pieces (approx.)
½ orange segmented and halved (or use 1 tin canned mandarin oranges, drained)
1 tbsp soy sauce
10-15 fresh basil leaves
corn starch to thicken (mix 1-2 tbsp corn starch with 1-2 tbsp cold water)
2 – 3 tbsp JH honey

Instructions

Prep time: 10 min; Cook time 6 min;
Squeeze lemon to distribute fresh lemon juice over scallops which have been washed and patted dry. Grate fresh ginger* over scallops, add the garlic, then stir together and let sit while heating oil in wok on high. When oil bubbles, add scallop mixture to wok, followed by vegetables as listed. Stir fry for approx 5 minutes (until scallops cooked). Add oranges, basil, and splash in soy sauce. Stir 1 min; drizzle with JH, stir, then add corn starch/water thickening mixture to juices in bottom of wok to thicken sauce, and stir to coat evenly. Serve immediately over fresh mixed greens, and with a glass of chardonnay or sauvignon blanc.

* Since I can never remember to buy fresh ginger, or when I do, it goes moldy, I have learned a trick that keeps it on hand indefinitely: freeze the ginger root in a ziplock plastic bag, and then take it out of freezer and freshly grate the frozen ginger as needed!

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