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At a Glance
Course : Entree
Type of Prep : Stir-Fry
Cuisine : Asian
 
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Scallops and Vegetables

From Diana Rattray,
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Serve these scallops over hot cooked rice.

INGREDIENTS:

  • 1/2 pound sea scallops, cut into 1/2-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry or 1 teaspoon
  • lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon ground ginger
  • 2 tablespoons vegetable oil
  • 2 ribs celery, sliced thin diagonally
  • 2 green onions with tops, cut in 1-inch pieces
  • 1 package (10 ounces) frozen green peas, thawed and well drained (about 1 1/2 cups)
  • hot cooked rice

PREPARATION:

Place cut up scallops into a medium bowl; add 2 tablespoons soy sauce, the sherry, garlic and ginger. Toss gently and let marinate while preparing other ingredients. In a large skillet heat oil over medium high heat until very hot. Add celery and onions and stir fry for about 2 to 3 minutes, or until crisp-tender.

Push vegetables to the side of skillet. Add scallops with marinade and cook until tender, about 1 1/2 to 2 minutes. Add peas and heat through. Toss to mix. Serve over hot cooked rice.
Makes 4 servings.

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