Chile and Basil Sea Scallops
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 tablespoons vegetable oil
4 garlic cloves, finely chopped
2 red chiles, seeded and finely chopped
1 red onion, thinly sliced
1 pound 2 ounces scallops, with or without roe attached
1 tablespoon light soy sauce
1 tablespoon fish sauce
1/4 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
2 large handfuls basil leaves, roughly
Instructions:
Heat the oil in a large wok over high heat. When smoking hot, chuck in the garlic and red chilies and stir-fry 30 seconds, or until fragrant. Add the onion and stir-fry 1 minute, then tip in the scallops and stir-fry 1 to 2 minutes longer, or until the scallops start to turn golden at the edges.
Pour in the soy sauce and fish sauce and sprinkle in the sugar and black pepper. Mix well and stir-fry 1 minute, or until the scallops are just cooked through and tender.
Throw in the basil leaves, mix well and serve immediately. You can use scallop shells for presentation, if you like.
Serves 4.
From steamykitchen.com