Asian Scallops with Green Sauce →

Anywhere fresh herbs are grown you will find some version of Green Sauce. The list includes Italian and Spanish salsa verde, Chimichurri from Argentina, Moroccan Charmoula, and minty green sauce from Great Britain just to name a few. This Asian-inspired dish uses large sea scallops (or any flaky white fish) marinated in sesame oil, fish sauce, and honey; pan-seared or grilled, finished with a slightly sweet, tart, spicy green sauce made with rice vinegar, honey, red chile, garlic, and cilantro (fresh coriander). You’ll be amazed at how fast you can have this easy, elegant dish on your dinner table. The scallops double as a delicious starter, or a light main course served with rice and veggies. Once you try it with scallops, I strongly urge you to use this sauce on your favorite white fish. You won’t be disappointed! Enjoy!

INGREDIENTS
Serves 4 for a light meal: 4-5 scallops per person (or 1 ½ -2 pounds of flaky white fish)

For the marinade:

• 4 teaspoons sesame oil

• 4 teaspoons fish sauce

• 1 teaspoon honey

For the Green Sauce:

• 8 tablespoons rice vinegar

• 1 tablespoon honey

• ½ teaspoon salt

• 4 cloves of garlic grated or finely minced

• 1 ½ -2 teaspoons fresh red chile pepper finely minced

• 6 tablespoons fresh cilantro leaves and tender stems, chopped

PREPARATION

1. Prepare the marinade and reserve half of it to put into the green sauce. Pour the remaining half of the marinade over the scallops and refrigerate. While the scallops marinate prepare the green sauce.

2. Add the vinegar, honey, salt, and garlic to a small saucepan over medium-high heat and boil for 3-4 minutes.

3. Remove the pan from the heat and stir in the chile and coriander. For a smoother sauce, buzz the mixture in a small food processor. Add the reserved marinade to the mixture.

4. On your grill or stovetop, preheat a cast iron skillet (or another heavy bottom skillet) until very hot.

5. Add a tablespoon of canola oil to coat the skillet and add the scallops without crowding. A cast iron skillet can accommodate about 6-8 large scallops at a time. Sear the scallops for 2 minutes and flip them for another 2 minutes. This should produce a nice brown crust on the scallops. Keep them warm while cooking the remaining scallops.

6. Serve the scallops with the green sauce spooned over.

This dish pairs nicely with white or brown rice and sauteed vegetables of your choice.

Wine pairing: white wines work well with this dish. Consider a Viognier, Dry Riesling, Albariño, Vermentino, Vernaccia, or White Bordeaux.

Shrimp Egg Foo Yung →

Egg Foo Yung is a Chinese omelet with a savory umami-laden sauce. I have had this recipe for years and adapted it so many times I can’t find the original version. For the Foo Yung purist, it is not completely authentic because it has evolved over time to suit my tastes. The beauty of the concept of an omelet transcends culture, whether a French omelet, a Spanish frittata, or Chinese Foo Yung, the vehicle is beaten egg with your choice of whatever leftovers you have in the fridge along with herbs or other flavors that you like and have on hand. Experiment with omelets, French, Spanish, Chinese, you won’t regret it. They’re easy to make, a satisfying way to use leftovers, and healthy to eat.

Makes 8 omelets
Ingredients:

For the Sauce:

• 1 cup chicken stock

• 2 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon dry sherry

• 1 tablespoon cornstarch

• 2 cloves garlic, thinly sliced

• 1 1⁄2" pieces ginger, peeled and thinly sliced

• 1 teaspoon sugar

For the Egg Foo Yung:

• 1 ½ cups of small shrimp, or chopped larger ones (See *Note)

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• ¼ teaspoon white pepper

• 1 1⁄2 teaspoon rice wine vinegar

• 1 teaspoon dry sherry

• 1/2 teaspoon sesame oil

• 2 teaspoons grated ginger

• ¼ cup canola oil for frying

• 1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry (optional)

• 1⁄2 cup bean sprouts coarsely chopped

• 1 tablespoon chopped cilantro (optional)

• 1⁄3 cup sliced scallions, plus more sliced green parts for garnish

• 6 eggs, beaten

Instructions:

Make the sauce:

1. Bring stock, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, sugar, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

Make the Foo Yung:

1. Add a tablespoon of canola or peanut oil to a fry pan or wok. Once the oil is shimmering, add the chopped shrimp and stir-fry for a minute. Remove to a bowl.

2. Combine a tablespoon of soy sauce, the cornstarch, and sesame oil, beaten eggs, bean sprouts, scallions, white pepper, and shrimp in a bowl.

3. Add ¼ cup canola (or peanut) oil to your fry pan or wok. (A wok works best.)

4. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into the oil turning back toward the center any excessive run-off the edges; cook, flipping once until omelets are puffed and brown, 1 1⁄2-2 minutes.

5. Using a slotted spoon, transfer omelets to paper towels.

6. Serve drizzled with reserved sauce; garnish with sliced scallions.

*Note: you can substitute crab meat or combine shrimp and crab.
Wine pairing: a dry Riesling, or Gewurztraminer, Sauvignon Blanc, or beer.
Another recipe version: https://tasteasianfood.com/egg-foo-young/