SERVES 2 TO 3 AS A MAIN COURSE, 4 TO 6 AS PART OF A MULTICOURSE MEAL
When summer hits, I go wild for fresh peas! As fast as we can shell them in the kitchen, we use them for soups and stir-fries, tossing them in at the last minute to preserve their snap.
Here, they are mated with scallops, water chestnuts, and fettuccine in a zesty stir-fry heightened with slivers of fresh basil and sun-dried tomatoes. The concentration of flavor in sun-dried tomatoes is desirable, but don’t hesitate to use Oven-Dried Plum Tomatoes (page 36) or whole or halved Sweet 100’s (our favorite variety of cherry tomato), if they are fresh from the garden and sweet.
All the preparations may be done a full day ahead. The final cooking takes only minutes.
VELVET MARINADE AND SCALLOPS:
1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon kosher salt
1 tablespoon cornstarch
1 pound fresh scallops, cut in half if very large
AROMATICS:
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced garlic
¼ cup thinly sliced green and white scallion rings
SAUCE:
1 cup China Moon Infusion (page 72), China Moon Double Stock (page 72), or unsalted chicken stock
2 teaspoons balsamic vinegar
2 teaspoons cider vinegar
2 teaspoons soy sauce
1 teaspoon Thai red curry paste
1 teaspoon sugar
½ pound fresh fettuccine noodles
1½ teaspoons Five-Flavor Oil (page 13), China Moon Chili-Lemon Oil (page 12), or corn or peanut oil
¾ cup shelled fresh peas
2 to 3 tablespoons corn or peanut oil, for stir-frying
1 small red onion, cut into ¼-inch-thick half-moons
1 small red bell pepper, cut into ¼-inch-wide strips
2 scallions, cut into 1-inch nuggets
2 tablespoons sun-dried tomato julienne
2 tablespoons fresh basil julienne (optional)
1½ teaspoons cornstarch dissolved in 2 tablespoons cold water or unsalted chicken stock
6 fresh water chestnuts, cut into coins
Thin, diagonally sliced green and white scallion rings or scallion threads, for garnish
1. In a bowl, briskly whisk the marinade ingredients through the cornstarch until thick. Add the scallops and toss well. Cover and marinate in the refrigerator for several hours or overnight. Let come to room temperature and re-toss before cooking.
2. Combine the aromatics in a small dish and cover until ready to use.
3. Combine all of the sauce ingredients in a bowl. Stir to blend, leaving the spoon in the bowl.
4. Fluff the noodles in a colander to separate and untangle the strands. Bring a generous amount of water to a rolling boil over high heat. Add the noodles and stir gently with chopsticks until al dente but cooked, 1½ to 2 minutes. Drain promptly, plunge briefly into ice water to chill, then drain thoroughly. Toss the noodles with the five-flavor oil to lightly glaze them.
5. Blanch the peas in boiling water until tender-crisp, about 30 seconds. Immerse in ice water to chill. Drain and set aside. The above steps, along with cutting the vegetables, may be done a full day ahead. Seal and refrigerate the ingredients; bring to room temperature before cooking.
6. About 15 minutes before serving, bring a small pot of water to a steaming near simmer. Add the scallops, stirring to separate, and cook for 20 to 40 seconds, depending on size. Drain immediately and set aside. The scallops should be cooked on the outside and a bit raw within.
7. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of the corn oil and swirl to glaze the pan. When the oil is hot enough to sizzle a scallion ring, reduce the heat to moderate and add the aromatics. Stir gently until fully fragrant, 30 to 45 seconds, adjusting the heat so they foam without browning. Add the onion and toss until a bit soft, 1½ to 2 minutes. Add the bell pepper and toss briskly for 2 minutes. Add the scallions and toss until the green parts are wilted, about 2 minutes more.
8. Add the noodles and toss to mix. Add the tomatoes and basil, and toss briefly to blend. Stir the sauce and add it to the pan. Cover the pan and raise the heat to bring the sauce to a simmer. As soon as the sauce simmers, stir the cornstarch mixture to recombine it and add it to the pan. Stir until the sauce turns glossy, 10 to 20 seconds. Add the peas, water chestnuts, and scallops, and toss gently to heat through. Serve immediately on heated plates of contrasting color, garnished with a scattering of scallion rings.
MENU SUGGESTIONS: This is a great one-dish summertime supper. You might want to follow with a salad of finely sliced cucumbers and young greens, such as slightly bitter watercress or endive, to complement the sweetness of the scallops.