Easy Gourmet Scallops and Shrimps

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using frozen shrimp, do not thaw.
  • Place in a sieve and rinse under cold running water until ice crystals melt.
  • Pat dry with paper towels.
  • Remove tiny tough muscle from sides of scallops, if necessary.
  • Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
  • In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.
  • Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
  • Thinly slice green onions and set aside.
  • Place scallops in a bowl.
  • Then lightly sprinkle with cornstarch.
  • Stir until evenly coated.
  • Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
  • Add coated scallops to hot pan, shaking off excess cornstarch.
  • Cook until golden, from 1 to 2 minutes per side.
  • Add shrimp to pan.
  • If using uncooked shrimp, stir-fry 2 minutes.
  • If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
  • Immediately add pepper strips.
  • Then stir in sherry mixture.
  • Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.
  • Remove from heat and sprinkle with green onions.
  • Wonderful served over steamed rice or noodles and drizzled with pan sauce.
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