Stir-Fried Scallops with Ham; Finally: a house update!

Stir-Fried Scallops and HamScallops_oriental

It’s Monday

It’s been 5 weeks since any work has been done around here.

I mean, actual renovation/restoration/construction/improve-the-damn-place kind of work.

Might I say we are just a tad behind schedule?

Things are looking up however.

Mon mari still is not supposed to be doing a lot of walking…. But he has managed to do a few things in the week he’s been home.

First, though, I know you would all love to see where he spent those 24 days:


A bit austere…. But, private… And, no, we did not request or pay extra for the privilege.

This is what the garden jungle in front of our house looked like last week, before we finally had some dry sunny days.  It’s been neglected for the better part of 2 years.


This is what it’s supposed to look like – we got about half done, and I managed to plant a few herbs in the old cow trough by the door.  As it’s cement it’s not going anywhere – might as well use it!


Did I mention our wisteria ‘tree’? It grew into a pine tree and there is no way to separate them anymore.


And a few other little treasures found buried:

Pansy Iris


As to the work….Drawers for the kitchen cabinets…. Yay!!!!!


He actually installed them after I took this – no fronts yet, but who cares!!! They work!

In honor of all this effort:

Stir-Fried Scallops with Ham

Stir-Fried Scallops with Ham

12oz (350gr) large scallops
4 slices Prosciutto, (3oz, 90gr) or other dry-cured ham, Bayonne, Serrano
1 tsp minced fresh ginger
1 tbs dry sherry
2 tsp soy sauce
3 tsp olive oil
1 tsp sesame oil
1 tsp cornstarch (maizena) dissolved in 2 tbs water

Cut ham slices into thick strips.  Dissolve cornstarch in water.  Stir sherry and soy sauce into cornstarch mixture.
 Heat a large nonstick skillet over medium-high heat . When hot add 2 tsp olive oil, ham and stir-fry until crisp.  Remove ham and set aside.  Add remaining 1 tsp olive oil and sesame oil to skillet.  Add scallops and stir-fry quickly until scallops turn opaque.
Some scallops will release water when cooked, causing them to steam rather than fry. Be sure to use a large skillet, giving them plenty of room. Turn the heat to high after adding the scallops if they don’t start to sizzle.
Return ham to skillet, add cornstarch mixture and stir until it’s hot, thick and coating the scallops, less than a minute.  Serve immediately.

He didn’t get much Chinese in the hospital….

Although he said the food was very good….

13 thoughts on “Stir-Fried Scallops with Ham; Finally: a house update!”

  1. What a fabulous tree! An original.
    Charles is a big fan of scallops, the proscuitto would make his day.

  2. amazing difference in the yard and great use of the cow trough.
    Even though that is a pretty private room nothing ever beats the joy and joyness of being home. More jealous of the cabinet making skills than the meal because I suck at cabinetry.

  3. Somehow, that austere hospital room reminds of the hospital I worked in in Honokaa, Big Island…and I ate everyday there and loved the hospital food, maybe because the cooks were Japanese and Filipina!

  4. Well, of course you should use the cow trough the cows aren’t . . . or are they?
    Drawers and that’s a big deal, maybe not as big as running water but still it’s a big deal.
    That wisteria is fabulous.

  5. Great post. Are you thinkinbg of doing any outdoor cooking? You seem to have just the setting for a great grilling experience.

  6. Just when I thought I couldn’t be more envious, you mention that you have a concrete cow trough to use for your herbs!! How cool that you won’t have to crouch down to harvest them.
    What?? Are my eyes deceiving me? Is there really no thyme in there? That’s just wrong on so many counts.

  7. Things are really falling into place! It certainly is a lot of work, but you will have it looking spectacular in no time.Yes, where are you going to put that outdoor grill?That wisteria tree is to die for~ it takes years to get that look! How beautiful the property is!!

  8. Jeff, mon mari says it just takes patience… and the right tools (boys – toys)(yeah, I know, girls are just as bad)
    Natashya, it’s so ugly in the winter tho… I just won’t look then.
    Loulou – I keep forgetting… we have a local restaurant Chez Loulou! That wisteria is ancient.
    Val, come for dinner anytime…
    Meredith, I don’t know that place – mon mari’s brother and wife have lived on the Kona Coast for years – Captain Cook
    Maryann, thanks – back at ya xxox
    Tanna, drawers are a very big deal… I hadn’t realized!
    Outdoor…The grill will be out soon. We do 6 months of outdoor cooking!
    Lynn, and mon mari almost took the sledge hammer to it!
    Elizabeth, don’t be silly – there’s regular thyme and lemon thyme – look on the left. I haven’t found the serpolet yet….
    Jann, and so much more to do. I think we’ll have to build something for the grill (note the use of the ‘royal we’)

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