Stir Fry Scallops Recipe #53166
DONT BOTHER WITH TAKE-OUT. THIS IS SO QUICK AND EASY AND IT WILL SATISFY YOUR CRAVING FOR CHINESE. GET THE SCALLOPS ON SALE AND YOUR DINNER WILL BE ECONOMICAL TOO!
by BoxO'Wine
20 min | 10 min prep
SERVES 4
MAKE MARINADE (COMBINE AND MIX WELL)
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 4 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons dry sherry
- 1 clove garlic, crushed
- 1/8 teaspoon ground black pepper
- 1 1/2 tablespoons cornstarch
- 1 lb fresh large scallop
- 1 lb fresh snow pea
- 1 lb fresh white mushroom, sliced
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion, quartered and separated
- 1-2 tablespoon peanut oil
- hot cooked rice or angel hair pasta
- RINSE SCALLOPS WELL, PAT DRY.
- WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.
- DIVIDE MARINADE IN HALF.
- TOSS SCALLOPS WITH 1/2 MARINADE.
- HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
- REMOVE SCALLOPS AND SET ASIDE.
- STIR FRY VEGETABLES UNTIL TENDER CRISP.
- ABOUT 3-4 MINS.
- PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
- STIR UNTIL HEATED THROUGH.
- SERVE OVER RICE OR ANGEL HAIR PASTA.
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5 stars