Sea Scallops, Shrimp, Shiitake, Sprouts, Asparagus, Onion – Stir Fried

Winter Solstice is a big deal around here, raising hens.  From henceforth, there will be more daylight each day, until one gets to the point where the chickens notice, and will up the production line.  (Yes, one can keep lights on in the hen house later at night [or as would be my wont, starting them up earlier in the morning, as I don’t want to wait late at night to close the door to the coop when they decide “bedtime!”]).  Another thing I’ve noticed, moving to the countryside where my windows face south and west, is that I’m getting up and awake around dawnish, even in the summer, and I’m loving it.  When planning bedroom location I’d assumed I’d be sleeping in a lot now that I’m retired, but this seldom happens.  I get so much done by 6:30 AM in the summer, and I’m not remotely out of bed by 6:30 these days.  It’s dark… no reasonable human should be up!

Hearty helping of a Chinese-inspired shrimp and scallop dish, with Oyster Sauce, shiitake, asparagus (?), and a plethora of sprouts.  Feel free to spread on a bed of rice!

By any account, however, I want to get a seafood recipe in here before Christmas Eve, the Italian Feast of the Seven Fishes that Dad, once he discovered this feast, always wanted to honor in his kitchen.  Not sure what I will actually do on the 24th, although I know it won’t be SEVEN of the denizens of the sea, but at least a couple of them, I hope. (If I can get to ShopRite in Connecticut, they’ll have their yearly shipment of eel…  Pricy, but once a year I might do it.  At any rate, they and Stew Leonard’s always have a wonderful seafood collection this season.)  

Scallops and shrimp, among the mess in place (er, mise en place)

Being as it’s the Christmas season, I really wanted to add in red bell pepper as a contrast to the green, but it appears they were all sold out. Do as you are inspired!

Typically, serve over a good Asian rice, but I’m trying to cut my carbs, since I’m not always eating at home.

All ready for the skillets… that white bowl to the left holds some washed-out onion. Missing here is the tamari.

Anyhow, I had frozen sea scallops already here.  I do recommend, for a better sear, you get FRESH sea scallops, and make sure they weren’t injected with water (to up the price per pound, eh?)  I found shrimp wild caught in Argentina, which sounds reasonable to me since they don’t seem to sell uncooked American shrimp in this burg.  At least, it’s not farmed in Southeast Asia.  So…. here goes!

A nest of just-added shrimp in the middle of veggies that have been pushed to the side. Large, so they were cut in half.

Two minutes later, shrimp are done, please toss the shrimp a bit. The dish is now ready for the previously-cooked sea scallops to make an appearance.

Prep Time: 20 minutes.
Cook Time: 25 minutes.
Rest Time: None.
Serves:  4-5.
Cuisine: Chinese-Inspired Seafood.
Leftovers:  Yes, re-heat minimally.
Serve over rice, if desired.
Serve with a nice Oolong tea.

• 9-10 ounces / 270 grams fresh, raw shrimp, de-shelled and de-veined.  If your shrimp are large, cut them in half.
• 13 ounces / 370 grams sea scallops.  Buy scallops that are not injected with water.  It is best to use fresh, not frozen.
• 1 medium onion, yellow or white, chopped.   (I used red for color, plus I had it left over…)
• 6 ounces / 170 grams shiitake mushroom, stems removed.  Sliced.  
• 9 ounces / 250 grams asparagus, chopped into 1.5 inch lengths.  (I weighed after removing bottoms since there was so much bottom on these to remove.  I prefer the thin asparagus, but use what you find.)
• 8 ounces / 225 grams mung bean sprouts.  
• Optional hot pepper, de-seeded and sliced.  I used part of a Jalapeño that turned out no hotter than a poblano pepper, so I added a sliver of an actual hot pepper.  Use whatever’s in your comfort zone.
• Cooking oil, I used leftover bacon fat (and reduced any added salt).  Otherwise, I recommend high temperature avocado oil or grapeseed oil.  Ghee / clarified butter would work.
• Oyster sauce. This is hard to pour for measuring (especially if kept in the fridge).  Approximately 3 tablespoon by eyeball.  I have not yet found a variety without gluten… you could use San-J’s Teryaki sauce if so desired.
• San-J’s Asian BBQ sauce (this has no gluten), also hard to measure, about 3 tablespoons.
• 3 tablespoons low sodium tamari.
• 1 tablespoon ginger-garlic paste.  
• 1/4 teaspoon Chinese Five Spice powder.
• 1/4 teaspoon ground coriander.
• 1/4 teaspoon black pepper.  

In a large skillet of sufficient size to hold everything, lightly brown the onions in cooking oil or bacon fat, about 10 minutes.

Add the mushrooms, and stir.  Cook for another five minutes or so.

Meanwhile in a second, small skillet, using a little oil or fat, add dry scallops to medium high heat.  Allow them to brown and turn them accordingly.  You don’t want them falling apart, or turning rubbery, which may happen if you leave them on too long.  Remove after about 5 or so minutes of cooking, set aside.

Back to the original skillet:  add in the asparagus.

Then, add the optional hot pepper, the three sauces, plus the seasonings.  Depending on thickness and how you like your asparagus (au dente or flabby), sauté another 5-10 minutes.  (Taste.)

Add the sprouts, stir until they are warmed, about two minutes.

Push the veggies to the side(s) of your skillet, and add the shrimp in just over the hottest part.  Saute until translucence goes away, about two minutes.  Add in the scallops, and mix everything together.

Remove from heat and serve, typically over rice.

PS, even though Dad knew the Feast of the Seven Fishes hails from Italian culture, his menu always included some preparations from Asian parts of the world.  So… I continue to follow along in his culinary memory.

---

SO much fun!  At any rate, do drop by Fiesta Friday, which is being co-hosted with Jhuls @ The Not So Creative Cook and myself this week.  

There’s also fun and partying over at What’s For Dinner: Sunday Link Up.  Drop on by!