Ken Hom’s Stir-Fried Peppers with Scallops

Never rinse or wash Downeast Dayboat scallops. Washing them in fresh water, even briefly, will result in them picking up moisture, and you don’t want to dilute that pure Downeast Dayboat flavor!

The recipe calls for bean sauce which you can substitute with 1 1/2 teaspoons miso paste mixed with 1 teaspoon of water. The recipe calls for 1 tablespoon olive oil. Make sure this is not extra-virgin olive oil which is a low-smoking point oil that is not meant for stir-frying. You can also just use 2 tablespoons of peanut oil and skip the olive oil. If you want a little heat in this dish add a squirt of sriracha sauce with the rice wine but without the heat you can better appreciate the scallops.

1 pound Downeast Dayboat scallops

2 tablespoons Shao Hsing rice wine or dry sherry

1 tablespoon soy sauce

2 teaspoons bean sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 tablespoon peanut oil

1 tablespoon olive oil

2 tablespoons chopped scallions

2 tablespoons chopped garlic

2 teaspoons minced ginger

1 large red bell pepper, cut into 1-inch squares

1 small green bell pepper, cut into 1-inch squares

1. Halve any large scallops horizontally to match the size of the other scallops. In a small bowl combine the rice wine, soy sauce, bean sauce, sugar, and sesame oil.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallops, and pan-fry 1 minute on each side. Transfer to a plate. Swirl in the olive oil. Add the scallions, garlic, and ginger and stir-fry 30 seconds. Add the peppers and stir-fry 2 minutes. Return the scallops with any juices that have accumulated on the plate to the wok. Stir the rice wine mixture, swirl it into the wok, bring to a boil and stir-fry until the scallops are just cooked, 30 seconds to 1 minute. Serves 4 as part of a multi course meal.

Adapted from “The Breath of a Wok” by Grace Young