04 Feb What’s Cookin’ Wednesday: Pineapple Habanero Scallop Stir Fry
And, my husband loves stir-fry, so we have that a lot, too.
Last night, I combined these two culinary beloveds, and it was such a hit you wouldn’t BELIEVE! Oh, I know, I made pretty much this same thing last month, but last night, I didn’t use the usual chicken, pork, or beef that I usually use with stir-fry.
I used scallops.
And, that scallop stir-fry was the best yet. These suppers are so simple, so inexpensive, and yet so absolutely delicious, it’s as though they cost a fortune!
The “recipe” is a cinch: Dump a bag of frozen stir-fry vegetables into a large frying pan or wok, in which a few drops of olive oil have been heating. When they start to sizzle, dump in about a cup of scallops – I buy them frozen, so they’re easy to “pour.” They cook through in just a few minutes, so once the whole pan is sizzling, put a cup of brown rice and two cups of water in a big bowl, cover with a sheet of waxed paper, and put it in the microwave on “high” for six minutes. After the timer rings, leave the bowl, covered, in there until it’s time to serve. The rice will keep expanding while it’s waiting, just like Steve Spangler’s Insta-Snow.
When the stir-fry is a minute or two away from being done, dump in half a jar of Pineapple Habanero pepper jelly and stir until it’s all hot. Remove the bowl of rice from the microwave; give everyone a big spoonful of rice in their plate and pour the stir-fry over it. Add a tossed green salad, and you’ve got a nice, nutritious, delicious meal for your family.
My son puts the Pineapple Habanero pepper jelly on his salad, too.