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Poached Scallops with Wasabi Dressing and Spicy Tempeh Stir-Fry

December 15, 2013

I have been reluctantly drawn into Strategic Cookbook Limitations Talks within our household.

I have a lot of cookbooks. If not for the limitations of space and the occasional friendly warning from Teresa, I would have even more. There are two shelves in the kitchen, plus an annex in the basement, plus a few various books and magazines stashed in various places.

Cookbook Shelf

Christmas is coming. Teresa has suggested that if I would like to receive a cookbook for Christmas (which is pretty much my favourite gift to open), I should probably make room for some more.

I’m not quite ready for a purge. But I have a lot of books that I don’t go to as often as I should. So I’m going to start using some of those, digging out some new recipes while looking for books that, if I can’t exactly get rid of them, could be added to the annex.

Cookbook Fresh ChineseHere are a couple recipes from a book that will be staying around: Fresh Chinese by Wynnie Chan. I love this book. It’s a couple steps up from what you’d get from most Chinese takeout (now that Soo’s Chop Suey House is closed:) . And we can now find pretty much all the ingredients here in Charlottetown, thanks in no small part to immigration through the Provincial Nominee Program.

Poached Scallops 1

Poached Scallops with Wasabi Dressing and Spicy Tempeh Stir-Fry

For the stir-fry:
about 8 oz. dried ramen noodles, prepared according to the directions
1 tbsp olive oil
1 cubanelle pepper, sliced
1 large garlic clove, minced
1-inch piece ginger root, peeled and minced
2 lemon grass stalks, finely sliced
1/4 lb. asparagus, halved, woody ends removed
1 tbsp tamarind paste
2 tbsp fish stock or vegetable stock
2 tsp superior light soy sauce
1 tbsp liquid honey
about 4 oz tempeh, cut into strips (this is a soy-based meat substitute)
1/2-can baby corn

For the scallops:
4 cups fish stock
1 cup white wine
1 lb. fresh scallops
handful of fresh cilantro leaves, for garnish

For the dressing:
1 tsp wasabi paste
3 tbsp fish stock
2 tsp superior light soy sauce
1 tsp extra virgin olive oil

1. Combine the ingredients for the dressing. Set aside. Meanwhile heat the fish stock and wine to poach the scallops in a medium saucepan. Keep that at a simmer.

2. Heat the olive oil (for the stir fry) in a wok over medium-high heat. Once it’s nice and hot turn the heat down to medium and add the pepper, ginger and garlic and stir-fry for a minute. Add the lemon grass and the asparagus and cooked a couple minutes more.

3. Add the tamarind paste, fish stock, soy sauce and honey and cook for 2-3 minutes, until the sauce begins turns glossy and begins to thicken. At this point, you should turn up the heat on the saucepan we’re about to use to poach the scallops to get it to a nice rolling boil. In your wok, add the tempeh and toss for a minute to let it cook. Finally, add the corn and the noodles. Toss until everything is heated through.

4. Just before your stir-fry is done, plop the scallops into the boiling stock in your saucepan. Cover and remove from heat. Let sit, covered, for three minutes. Your scallops should be done. Serve with the wasabi dressing and the cilantro leaves.

Note: Teresa suggested the stir-fry (which she really, really loved) could have used a crunchy component. I agree. Perhaps some chopped peanuts, or some toasted sesame seeds. By the way, I found the sauce to be a really nice stir-fry base. I’ll be using this all the time now.

Poached Scallops 2

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From → Food, Recipes

3 Comments
  1. The scallops and sauce sound terrific. I still haven’t tried tempeh yet…

    • This was my first time using tempeh. I was going to substitute for an actual, nature-made protein like shrimp but decided to try this. My wife doesn’t eat meat, only fish. I thought she would enjoy the taste and texture of a meat substitute, and she did!

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