| Tangerine Glazed Almond Scallops |
Recipe Type: Entree
: 2
- Scallops:
- 1 Cup Blanched Almonds
- 1 Cup Cooking Oil
- 2 Green Onions, Chopped Finely
- 1 Teaspoon Minced Garlic
- 1/2 Lb All Natural Sea Scallops
- Sauce:
- 1/8 Cup Dry White Wine
- 1 1/2 Tablespoon Tomato Sauce
- 1/2 Tablespoon Oyster Sauce
- 1/2 Tablespoon Sesame Oil
- 1/4 Teaspoon Thyme, Dried
- 1/2 Teaspoon Pompeian Red Wine Vinegar
- 1 Teaspoon Hot Chili Sauce
- 1 Teaspoon Tangerine Zest
- 1/2 Tablespoon Cornstarch
- In a small saucepan, heat nuts and oil on medium high. Occasionally stirring until lightly golden. Drain and use paper towels to pat dry. Reserve 2 Tablespoons Cooking oil for stir frying and discard the rest.
- Combine all sauce ingredients except the cornstarch in a small bowl. Mix well.
- In a separate bowl mix together the cornstarch and 1/2 Tablespoon Water. Put to the side.
- Put a large stir fry pan over high heat. Add the reserved oil into the center of pan only when it has become very hot. Swirl oil around to cover base of pan. Add in minced garlic. Let fry for about 15 seconds before adding in the scallops.
- After roughly one minute, or until they lose their raw color on the outside, add green onions and stir.
- Pour in the sauce and let it come to a low boil. Add cornstarch mixture (allows sauce to develop into a glaze).
- Add in Almonds. Spoon onto plates and serve immediately.
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