Scallops with Snow Peas
Recipe courtesy of CanolaInfo.org.
1 pound sea scallops
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon plus 1 tablespoon light soy sauce
2 teaspoons Shao Hsing rice cooking wine or dry sherry
2 teaspoons sesame oil
2 teaspoons granulated sugar
1/3 cup low sodium chicken broth
2 teaspoons oyster sauce
1/2 teaspoon salt
3 tablespoons canola oil - divided use
2 teaspoon minced ginger
1 teaspoon minced garlic
1 medium red bell pepper, cut into 1-inch dice
5 to 6 ounces snow peas, stringed and rinsed
2 green onions, cut into 1 1/2-inch lengths
- Rinse scallops in cold water, drain well in a colander and pat dry with paper towels. Cut each scallop lengthwise in half to make coins.
- Mix together in a medium bowl, 2 tablespoons cornstarch, 1 teaspoon soy sauce, 1 teaspoon cooking wine or dry sherry, 1 teaspoon sesame oil and 1 teaspoon granulated sugar. Add scallops and gently mix to combine; set aside.
- In a small bowl, mix together the remaining 2 teaspoons cornstarch, soy sauce, rice cooking wine, sesame oil, sugar, chicken broth, oyster sauce and salt. Set aside.
- Add 1 tablespoon of the canola oil into the scallop mixture and mix well.
- Heat a 14-inch flat bottom medium wok or skillet over high heat until hot but not smoking. Swirl 1 tablespoon of the canola oil over the wok and add the scallops, spreading them onto the wok. Cook undisturbed 1 to 2 minutes until they start to brown, then stir-fry using a metal spatula for a further 1 to 2 minutes until the scallops are firm and slightly brown. Remove and set aside on a warm plate.
- Wash the wok and dry completely.
- Heat the wok over high heat and add the remaining canola oil. When hot, add the ginger and garlic and stir fry for 10 seconds. Add the bell peppers, snow peas and green onions and stir-fry 2 to 3 minutes or until the peppers start to soften. Mix the sauce mixture again and swirl into the wok. Add the scallops and any collected juices and stir-fry for another 1 to 2 minutes or until the sauce has thickened and the scallops are just cooked through. Transfer to a warm serving platter.
Makes 6 servings.
Tip: One of the secrets to stir-frying scallops easily is to lightly toss them with a little canola oil before adding them to the hot wok. This technique can be done with beef and chicken as well which prevents it from sticking to the hot wok or skillet.
Nutritional Information Per Serving (1/6 of recipe): Calories: 180; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 25mg; Total Carbs: 10g; Fiber: 1g; Protein: 14g; Sodium: 530mg.
Recipe and photograph courtesy of CanolaInfo.org.