The heat is on!

Whatever happened to global warming? All I know is it's been pretty darn cold around here... Bob decided a little heat was in order, and took charge of dinner tonight. Actually, you can make these scallops pretty mild or pretty hot, it all depends on how much red pepper flakes you use.

Bob was inspired by Ken Hom's Top 100 Stir-Fry Recipes but substituted just a bit.


Spicy Scallops (4 small servings)

1 Tbsp. olive oil
2 tsp. peanut oil
1 lb. scallops
2 tsp. chopped ginger root (We use the kind in a jar)
3 Tbsp. finely chopped sun-dried tomatoes (you can get them already julienned, in a jar, with oil. The extra oil clinging to the tomatoes gives the dish extra flavor.)
2 tsp. lemon zest
1 tsp. sugar
Red pepper flakes to your liking. (the little packets you save from pizza delivery
work just fine.)
2 Tbsp. finely chopped fresh cilantro
Salt and pepper, to taste

Heat wok, add oil. When slightly smoking, add the scallops and stir-fry for 30 seconds or until lightly browned.

Add the ginger and pepper flakes and stir-fry about 1 minute. Then add the sun-dried tomatoes, lemon zest, sugar, and stir-fry about 2 minutes.

Stir in the fresh cilantro, mix well, and serve with rice or noodles.