| Scallop Stir Fry w/Broccoli & Fennel - Serves 4 | |
| 1 lb bay scallops 4 shallots finely diced 4 garlic cloves finely diced 1 head of broccoli cut into flowerets 1 fennel bulb very thinly sliced (use a mandoline) 2 peppers from a small jar of roast red pepper, thinly sliced |
Peanut or vegetable oil ¼ cup chicken stock 3 tbl. seasoned rice wine vinegar ¼cup soy sauce 2 tsp ground ginger 1 tbl sesame oil |
| Saute scallops in oil over high heat for 2 minutes and remove to a bowl. Add more oil and add the ginger. When hot add the shallots and garlic for 1 minute. Add the broccoli and fennel. Saute about 7 minutes or so until done. Add the pepper strips and the rest of the ingredients. Heat through. Serve over fluffy white rice. | |