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Scallop Stir-Fry in a Long Handle Wok
"Spicy Wok-Seared Scallops Prep time: 10 minutes Cook time: 5 minutes | Serve 4 ½ stick butter (4 tablespoons), divided Splash chili oil 24 large scallops, patted dry Sea salt Freshly ground black pepper 2 teaspoons peanut oil ½ sweet onion, diced 2 red bell peppers, diced 2 teaspoons hoisin sauce, thinned with 1 teaspoon water 1. Heat your wok over high heat until a drop of water sizzles on contact. Melt 1 to 2 tablespoons of butter with a splash of chili oil in the wok. Working in batches, add the scallops to the wok. The scallops should not crowd each other. Sear the bottoms of the scallops until browned, about 1 minute. Turn the scallops and sear the other sides, about 1 minute. Season the scallops with the sea salt and pepper after you have turned them to sear on the second side. Trans- fer the finished scallops to a plate, and cover them with foil. Repeat this step until all the scallops are cooked. 2. Over high heat, add the peanut oil to the wok. When the oil is hot, add the onion and peppers, and stir-fry for 2 to 3 minutes. Add the hoisin sauce and toss to coat the vegetables. 3. When the vegetables are done, return the scallops to the wok. Toss them to combine with the vegetables, and remove the wok from the heat. Serve."
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