I was able to whip up this lunch recipe pretty quickly. It's been a crazy busy week with the launch of FlightPartner and training for a photoshoot so I needed something healthy & energizing, but also speedy - don't I always!?
I happened to have frozen organic peas on hand, as well as yellow pepper and carrots, but any veggies you have could work! Full disclosure, I also had buckwheat noodles leftover from a Japanese restaurant - which made this recipe even easier, though I'd follow this if you're cooking up the buckwheat noodles yourself. [P.S. - did you all know that buckwheat noodles are gluten-free? I recently learned this and couldn't be happier, given my relationship with noodles.] I also had a Thai Marinade from Whole Foods in the fridge, which is sooo yummy and definitely assisted with the seasoning! I wanted to find a pic of this for you angels but for some reason, couldn't! All of these ingredients inspired this Asia, lightly-oiled stir-fry. Like the peas, the scallops were also frozen. I don't typically like to buy frozen seafood - I like to buy fresh that is locally sourced - but I've been saving on costs and trying to make sure I have enough protein in my diet, so for now these worked and I hope they do for you, too!
Here's what was in it
*This fed me and my father. It's arguable who has a bigger appetite, but we were both satiated.
6 frozen jumbo scallops [I used Trader Joe's]
~1 cup of buckwheat noodles
1/4 yellow pepper, finely chopped
a handful of baby carrots, grated or chopped up into small pieces
1/4 cup of frozen peas [feel free to up this amount for more veggies]
2 tbsp. of grapeseed oil
1 tbsp. of Whole Foods Thai Marinade
1 tsp. of almond butter
1 garlic clove, chopped
a splash of sesame oil [also from Trader Joe's]
~ 1/8 cup of chopped scallions
a few dashes of black pepper and a dash of pink himalayan sea salt [I wanted it spicy, but feel free to use less pepper]
two handful of organic cashews, crushed
You'll probably notice I don't measure everything. I was taught to cook by throwing things into a pot and seeing what works! I'd suggest you have fun with your own creation and use these recipes simply as a guide.
How to cook:
Allow the scallops to thaw on the counter for a little over an hour. [If you don't have this much time or they're still frozen, you can defrost in the microwave. If they're fresh, even better!]
Add the grape seed oil to the saucepan. Heat over a low flame and after about a minute, add the chopped garlic and stir. Next, add the Thai Marinade [if you don't have this, feel free to substitute with honey or something else your heart desires.] Next, add the scallops. Pour the sesame oil and chopped scallions over these, as well as the salt and pepper. Cook for the scallops for a few minutes on one side before throwing in the veggies - the peas, carrots and yellow pepper. [Make sure the peas are defrosted - which you can do in the microwave or let thaw - before adding. Do the same with the other veggies, otherwise it will create a watery sauce!]
Add one handful of chopped organic cashews. Make sure to continue stirring the entire mixture with a wooden spoon. Once the scallops are firm on one side and look like they are beginning to separate a little from the center, flip and cook the other side for a little bit less time, continuing to stir the veggies and mixture throughout so they soak up all of the saucy goodness! The whole scallop cooking process should only take 4-5 minutes. [If you're looking for a browned, hard effect on the edges, you'll have to sear the scallops by turning the flame up high and cooking for a minute and a half on each side. instead. However, I wouldn't recommend to do this with the veggies.]
Remove from the saucepan and serve how you would like. I heated the buckwheat noodles [again already made] and divided into two bowls and topped each with half of the mixture and the remaining handful of crushed cashews.
Let me know how you enjoy this recipe if you make it!