We are increasingly finding that in a world of complicated, specialty recipes, some of the best dishes we make have just a few basic ingredients. This super easy stir fry is an example of this. It focuses on fresh North Carolina scallops from Locals Seafood, a small farmer’s market-based seafood delivery service that supplies our family with all of seafood. Their North Carolina scallops are the best I have ever had, no question. So this week, we treated ourselves to fresh, NC scallops while using up some of the extremely prolific Chinese cabbage from our garden and a leftover portobello cap from our little “pizzas”. Turns out, this is a great combination we’ll make again. The sweetness of the scallops and the greens balance well with the earthiness of the mushrooms. Tom and I ate the whole thing by ourselves!
Stir Fried Scallops and Chinese Cabbage (makes 2-3 servings)
- 1 lb. fresh scallops, sourced as locally as possible
- 1 head organic Chinese cabbage or bok choi, washed, trimmed and chopped
- 1 large portobello mushroom cap, wiped clean and sliced
- 1 organic onion, peeled and diced
- 1″ piece of fresh ginger, peeled and minced
- 2 cloves garlic, peeled and minced
- 2 tbsp. organic coconut oil, divided
- Kosher or sea salt and ground pepper, to taste
- Organic rice or Asian noodles, cooked
- In a wok or large skillet, heat 1 tbsp. coconut oil over high heat.
- Add onion and stir fry quickly for about 2 minutes.
- Add mushrooms and continue stir frying quickly for 1 minute. Add greens, ginger and garlic and continue stir frying for another 2 minutes, or until greens are wilted. Season with salt and pepper.
- Remove vegetables to a bowl, wipe wok and heat remaining 1 tbsp. coconut oil over high heat.
- Add scallops and stir fry 1-2 minutes (this will depend on how thick your scallops are).
- Add vegetables back to wok, heat for 1 minute and turn off heat.
- Serve over hot, cooked rice or noodles or just by itself.