Fancy up your mid-week menu and dig into a bowl of Mango Chili Sea Scallops Stir Fry with a side of vegetables and rice noodles.
This post for Mango Chili Sea Scallops Stir Fry was created in partnership with Clearwater Seafoods LP.
It's just the Dude and me so for a long time our kitchen time was limited to the weekends. Coming home to cook after a long day at work, just wasn't in our collective DNA. That all changed about five years ago. Now we make time and take turns cooking during the week.
To save time, we do some of our prepping on Sunday, mostly by sous vide. For instance, we cook a few chicken and steaks and cool and chill them straight out of the water bath. Then we use them in stir fry, salads, sandwiches etc., throughout the week. Or, if we fancy a succulent roast or ribs on Tuesday, we start the sous vide cook on Sunday.
Then there are times when Sunday rolls around and the last thing either of us wants to do is plan ahead. Meals like this Mango Chili Sea Scallops Stir Fry are the perfect answer. It's fairly quick, fuss-free and requires only a quick stop at the market for a couple fresh vegetables. Or perhaps you have some frozen veggies just waiting to be thawed.
The quick sauce I made for these, taste best when made at least a day prior, but can be used immediately. If you can find a store-bought comparable product, well heck, you just shaved off about 15 minutes prep time!
What we love most about this meal is the ability to switch things up to match our ever-changing tastebuds. We like it with seafood, chicken, beef and back when the Dude was a vegetarian, tofu, which he would marinate overnight to add flavour; each with slight sauce variations.
This version features some of the scallops from Clearwater Seafoods that I used in this post. The scallops were marinated for an hour in the homemade mango chili sauce. If you have the equipment, this can be done sous vide for 20 minutes. You can then toss them in with the veggies and stir fry for a couple minutes.
The noodles are dry vermicelli rice noodles, cooked by pouring boiling water onto them before dipping in cold water. These are tossed in at the end with the scallops, to prevent over-cooking both. Top with the leftover sauce, fresh cilantro and enjoy!
Ingredients
For the sauce:
- .5 cup mango puree
- .5 cup chili sauce
- 1 clove garlic crushed
- 1 shallot chopped
- honey or maple syrup to taste
- sea salt and freshly ground pepper to taste
For the scallops:
- 3-4 scallops per person
- ¼ cup sauce from above
- sprig thyme
For the stir-fry:
- 1 small onion evenly sliced
- 2 cloves garlic
- sprig thyme
- 1 small head of broccoli roughly chopped
- 1 large carrot thinly sliced, length-wise
- handful angel hair rice noodles
- as needed sauce
Instructions
Make the sauce (at least one day ahead for maximum flavour):
- Blend all the ingredients in a food processor, or with an immersion blender. Adjust seasoning and sweetener to taste. You can process until smooth or leave a little chunky. I prefer the latter.
Prepare the scallops:
- Add scallops to a freezer bag or air-tight container. Toss with sauce and thyme and refrigerate for an hour. Or, you can cook sous vide for 20 minutes at 52C.
Bring it all together:
- Heat a wok or skillet and some oil. Add onion, garlic and thyme and sauté. Add broccoli and carrot and cook for 3-4 minutes until tender, but crisp. Toss in the scallops and a couple tablespoons of sauce and cook for a couple minutes. Toss in the noodles, previously soaked in boiling water. Serve and enjoy!!
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