Ginger Scallops Stir Fry Fettuccini
FLAV-R-PAC® Stir Fry Vegetable Blend
Ingredients
| 5 qts. | Ginger sauce (recipe below) |
| 21 lbs. | Dry spinach fettuccini noodles |
| 16 oz. | Olive oil, divided |
| 12 ½ lbs. | Large scallops, rinsed |
| 40 lbs. | FLAV-R-PAC Stir Fry Vegetable Blend |
Directions
- Prepare Ginger Sauce using recipe below.
- In large stockpots, cook noodles in boiling salted water until al dente. Drain, rinse with a little cold water to stop the cooking. Toss with 8 ounces olive oil.
- Sprinkle scallops with salt and pepper. Cook scallops over hot oiled grill for 3 minutes per side, keep warm.
- In large skillets or woks, heat remaining 8 ounces olive oil until smoking. Add FLAV-R-PAC Stir Fry Vegetable Blend and cook 6 minutes. Toss vegetables and continue cooking another 2 to 4 minutes until heated through.
- Add Ginger sauce and stir to coat vegetables. Bring to a simmer and serve immediately. TO SERVE: Plate 8 ounces noodles, top with 6 ounces stir fry vegetables and 2 ounces grilled scallops. GINGER SAUCE (Makes 5 quarts) 1 1/2 qts. Low sodium soy sauce, 1 1/2 cups Minced ginger, 1 1/2 qts. Water 1 cup Cornstarch, 40 oz. Rice wine, 2 1/2 Tbs. red pepper flakes, 24 oz. Sugar. In saucepan, combine soy sauce and water. Add rice wine, sugar, minced ginger, cornstarch and red pepper flakes. Bring to a low simmer, cook 5 minutes, stirring occasionally, until thick. Cool and store until service.