Seared Sea Scallops with Stir-Fried Vegetables & Asian Glaze - Cincinnati News, FOX19-WXIX TV

Recipe: Seared Sea Scallops with Stir-Fried Vegetables & Asian Glaze

Photo provided by The Kenwood at Senior Star. Photo provided by The Kenwood at Senior Star.
(FOX19) -

Chef Robert Giesman will appear on the FOX19 Morning News Tuesday to show viewers just how easy it is to make this gourmet spring dish.

Giesman is a chef at the premier retirement community Kenwood by Senior Star and is a graduate of the Culinary Institute of America.

Seared Sea Scallops with Stir-Fried Vegetables and Asian Glaze

(Serves two)

For stir-fry:

1 zucchini, cut in ¼ inch thick slices
1 yellow squash, cut in half-inch slices
½ each red and green bell pepper, julienned
12 shitake mushrooms, caps only
1 carrot, julienned
1 small can water chestnuts, drained
1 clove garlic, minced
Finely-grated fresh ginger, to taste
Thinly-sliced green onion, to taste
2T extra virgin olive oil, divided
2T sesame oil, divided
1 cup brown rice (or rice of your preference), cooked
Six to eight large, look for size U-10 or U-15 sea scallops, rinsed and patted dry
White wine

For spice rub:

1T Chinese five spice
1T Old Bay seasoning or Lawry's seasoning salt, whatever your preference
1T mixed white and black sesame seeds

For Asian glaze:

1/4 cup sweet chile sauce
1/4 cup Teriyaki glaze
1/2 cup sesame ginger sauce
*These proportions make more spice rub and glaze than is needed for this recipe.

In a skillet over medium-high heat, heat 1T of the olive oil and 1T of the sesame oil. Toss the scallops in the spice mixture until well-coated. Place scallops in pan and sear, approximately two minutes.

While scallops are searing, heat the remaining olive and sesame oil in a large skillet over medium-high heat. Add zucchini, squash, peppers and mushroom caps, stirring occasionally.

After two minutes, turn the scallops over and turn heat to low. After another two minutes, add rice. Deglaze the pan with white wine and allow to simmer slightly.

Meanwhile, add the carrots and water chestnuts to the vegetables. Cook for approximately five minutes or until vegetables are just tender. Again, deglaze the pan with white wine.

Layer vegetables, rice and scallops on a plate. Top with Asian glaze, sliced green onion and additional black and white sesames seeds, then serve.

Read additional information about The Kenwood by Senior Star at www.kenwoodbyseniorstar.com.

Copyright 2014 WXIX. All rights reserved.

Powered by Frankly