Stir Fry Scallops

BoxO'Wine's Note:

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!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 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

Directions:

1. RINSE SCALLOPS WELL, PAT DRY.
2. WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.
3. DIVIDE MARINADE IN HALF.
4. TOSS SCALLOPS WITH 1/2 MARINADE.
5. HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
6. REMOVE SCALLOPS AND SET ASIDE.
7. STIR FRY VEGETABLES UNTIL TENDER CRISP.
8. ABOUT 3-4 MINS.
9. PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
10. STIR UNTIL HEATED THROUGH.
11. SERVE OVER RICE OR ANGEL HAIR PASTA.

Reviews

[dianegrapegrower]

Nice balanced sauce, nice vegetable selection. Next time, I'll add a bit chili to the sauce - needs a little heat. Very easy, as well.

[cookiemakin'mama]

we really enjoyed this meal. light, tasty, and easy to make!

[Lady MoM]

My family enjoyed this very much but I had to change it in so many ways, I didn't feel I could give you an accurate rating. But overall we enjoyed your post, I had no idea what I was going to do with my extra scallops and this helped out a lot,so thanks for sharing!