With low-fat, nutrition-packed ingredients like scallops, carrots and spinach, this is not only healthy but tastes amazingly good. Most often I serve it with steamed rice, but it’s just as good with linguine. My husband likes to add chow mein noodles, too. For a different taste, omit the soy sauce and sprinkle with fresh lemon juice before serving.
Scallops Stir-Fried with Garlic, Carrots & Spinach
3/4 Pound Scallops, thawed if necessary
1 Cup Carrots, cut into 1/4″ x 1-1/2″ sticks
1 Clove Garlic, minced
1 1/2 tablespoons Olive Oil
1 Teaspoon Salt
1/8 Teaspoon Freshly Ground Pepper
1 Teaspoon Soy Sauce (I use San-J Organic Wheat Free Tamari Soy Sauce)
1 Cup Water
1/4 Cup Rice Flour, sweet or white
3 Cups Fresh Spinach, torn
1 Cup Cooked Rice, or linguine, g.f.
Large-size sea scallops are best for this recipe, if possible (about 8). Rinse and drain well. Heat small amount of oil in large nonstick wok or skillet over medium-high heat. Add carrots and garlic; stir-fry until almost tender; set aside and cover to keep warm.
Heat remaining oil. Add scallops; saute until browned and tender, and have begun to noticeably shrink in size (2-1/2 minutes on each side for large sea scallops, a little less for the smaller bay scallops). If doing a larger quantity, cook half at a time; set aside, and keep warm while cooking the 2nd half. It’s important for the amount in the wok to be small enough to keep them cooking fast.
Return all scallops and carrot mixture to wok or skillet. Sprinkle with salt and pepper, and soy sauce; heat through. Add water. Sprinkle with rice flour. Stir until sauce is thickened. Adjust seasoning if needed; add more water if sauce is too thick. Finally, stir in spinach.
Serve with rice or linguine, if desired. Can be topped with chow mein noodles.