( 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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Slow Cooker Recipes | Casseroles | Main Recipe Index
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