Be sure the scallops you buy are “dry” scallops: that is, they have not been plumped with a salt mixture. This is a practice that, shockingly, is not illegal, and causes the weight of the scallops to be falsely increased (because of the liquid they retain). Any reputable market (and most supermarkets) sell scallops clearly labelled, or will tell you when you ask if they are dry.
When you try to sear “wet” scallops, they don’t brown because the water, which looks a little foamy, leeches out over heat. Also, the texture of a cooked wet scallop is a little mealy and soft.
Be sure to cook dry scallops into they just lose their translucency for the best sweet and subtle flavor and tender, moist texture.
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Hoisin Glazed Scallops on Vegetable Noodles
8 ounces lo mein noodles (or spaghetti or other strand-shaped pasta)
1 1/4 cups lower sodium chicken or vegetable broth
2 tablespoons lower sodium soy sauce
1/4 cup hoisin sauce
1 teaspoon sesame oil
1/4 teaspoon Asian chili sauce, or to taste
2 tablespoon canola, divided
1 1/2 pounds sea scallops (about 16-18)
2 tablespoons minced fresh ginger
4 cloves garlic, minced
1 red bell pepper, cut in 2-inch long by 1/4-inch wide strips
4 ounces shiitakes, stems removed and caps thinly sliced
1/4 pound sugar snap peas
3 scallions, chopped
1. Cook the noodles in plenty of lightly salted boiling water.
2. Combine the chicken broth, soy sauce, hoisin, sesame oil and chili sauce.
3. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the scallops and cook 2-3 minutes per side, or until slightly translucent in the center (slightly underdone). Remove from the skillet and reserve.
4. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the ginger and garlic and cook 30 seconds until fragrant. Add the red pepper, shitakes and sugar snaps and cook 2-3 minutes, until the mushrooms are softened and the sugar snaps bright green and crisp-tender. Stir in the hoisin mixture and cook 1 minute. Scoop out 1/4 cup of the liquid in the pan and set aside; toss the remaining vegetables and sauce in a large bowl with the cooked noodles.
5. Return the scallops to the pan for one minute just to re-heat; stir in the scallions. Add the reserved 1/4 cup of liquid to the scallops and turn once to coat them. Serve over the noodles.
Makes 4 servings
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