Ginger Sesame Stir Fried Scallops with Lo Mein Noodles

Makes 8 servings

Ingredients:

1 pound sea scallops
5 tablespoons peanut oil, divided use
1 tablespoon rice wine vinegar
1 tablespoon soy or tamari sauce
1 tablespoon minced ginger
1 tablespoon dark sesame oil
1 tablespoon fermented black beans, optional
2 teaspoons minced garlic
1 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 1/2 cups fine julienne carrots
2 cups sliced shiitake mushrooms caps
4 cups finely sliced bok choy or Savoy cabbage
2 packages lo mein noodles, cooked and drained
1/2 cup thinly sliced scallions, cut on the bias
2 tablespoons toasted sesame seeds

Preparation:

Pull the muscle tabs from the scallops. Blot them dry and set aside.

Combine 3 tablespoons of the peanut oil, the rice vinegar, soy sauce,
ginger, sesame oil, fermented beans (if using), garlic, honey, lemon
juice, salt and pepper in a bowl and whisk until blended. Add the
scallops and toss until evenly coated. Cover and marinate in the
refrigerator at least 2 and up to 24 hours.

Heat a large wok or sauté pan over high heat. Add the remaining 2
tablespoons peanut oil. When the oil is very hot, add the carrots and
mushrooms and stir fry for 1 minute.

Add the cabbage and stir fry until the cabbage is wilted, 3 to 4
minutes.

Add the scallops and their marinade to the vegetable mixture and
stir-fry until the scallops are opaque and just cooked through, 3 to 4
minutes.

Serve the noodles on a heated platter or plates topped with the
scallops and vegetables. Sprinkle with the scallions and toasted
sesame seeds.