Scallop Stir-Fry in a Long Handle Wok
Fiery Scallops Stir-Fry in a Long Handle Wok
ingredients
- 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
steps
- 1.
Prepare your barebones long handle wok over a live-fire until hot enough that a drop of water sizzles upon contact.
- 2.
Melt 1 to 2 tablespoons of butter with a splash of chili oil in the wok.
- 3.
Sear the scallops in batches, placing them in a single layer without overcrowding. Cook for about 1 minute until the bottoms are golden, then flip and sear the other side for another minute.
- 4.
Season with sea salt and pepper after flipping, and transfer to a plate covered with foil to keep warm. Repeat until all scallops are cooked.
- 5.
In the same wok, add 2 teaspoons of peanut oil over high heat. Once sizzling, toss in the diced onion and peppers. Stir-fry for 2 to 3 minutes until they soften slightly.
- 6.
Add the thinned hoisin sauce, mixing well to coat the vegetables.
- 7.
Return the seared scallops to the wok, gently tossing them with the vegetable mix.
- 8.
Remove from heat and serve immediately for a steaming, flavorful dish.
