A Quick and Easy Stir-Fry Recipe For Any Night of the Week
I love stir-fry cooking when I want to get a meal on the table fast–and also perhaps use up odds and ends of vegetables in a tasty way that has lots of variety and nutritional power. Scallops are perfect for stir-frying as they cook so quickly, and they’re fast to defrost, too, if you happen to have some in your freezer. But the flavor of scallops is subtle enough that you don’t want to drown them out with too many spices and herbs. That’s why a simple sauce of ginger, garlic, citrus and soy works so well, and the delicate flavor of leeks instead of stronger onions are a nice choice with scallops.
About the Author
The "South Jersey Foodie" is Nicole Pellegrini, sometimes known as sockii. She enjoys life as a writer, artist, webmaster, crafter and avid food-lover living in some of the last vestiges of active farmland in Gloucester County, New Jersey. She shares her home with her partner David, a podiatrist in Woodbury NJ and their six cats: Peanut, Norman, Sammo, Mischief, George and Benny.
I believe in enjoying life - and that includes enjoying as many different kinds and styles of food as possible. I am an omnivore with a personal passion for small, sustainable, ethical farming and natural foods. I have little patience for the "Food Police" or those who advocate that one dietary plan is the only "right" one for everyone. Find your personal balance and conscience; make food a joy in your life - that's my motto.
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