Lemon Grass Scallop Recipe from Harvest Moon in Oro Valley
Ingredients
1 2 teaspoons olive oil
2 6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths
3 ginger, green onions, and scallions finely chopped
4 2 cups dry white wine
Medley: (All vegetables finely chopped)
1 Shitake mushrooms
2 Jicama
3 Water Chestnuts
4 Celery
5 Onions
6 Pine nuts
7 White pepper and Salt
8 Cooking Wine
9 Chicken Base
Scallops:
1 8 jumbo fresh sea scallops
2 Salt water
3 Cornstarch
How to Cook:
For Scallops:
Soak fresh scallops in hot salt water for 5 minutes. Drain scallops. Heat a large nonstick pan over high heat 1 minute. Reduce to medium-high heat, pan-fry Scallops until both sides are a golden brown. Stir in white wine, lemongrass, ginger, green onions, and scallions. Simmer until sauce thickens.
For Medley:
Finely chop all vegetables. Heat a large nonstick pan over high heat 1 minute. Reduce to medium-high heat, stir-fry vegetables and pine nuts, add white pepper, salt, cooking wine, and chicken base.
Serve Scallops with Medley on the Side.
Recipe from Harvest Moon Restaurant located in Oro Valley
12985 N Oracle Rd Ste 125
Oro Valley, AZ 85737
