Stir Fried Scallops with Strawberries

(from koshka’s recipe box)

Prepare all the ingredients before you start cooking, because stir frying demands they be added to the skillet quickly. Make sure the scallops smell fresh when you purchase them, and use them within 1 day after purchase.

Serves 4 people

Categories: main course, scallops, seafood, spring, strawberries

Ingredients

  • 1-1/4 lb. bay scallops
  • 1/4 tsp. salt
  • dash white pepper
  • 1 tsp. sugar
  • 1 Tbsp. rice vinegar or white wine vinegar
  • 1 tsp. sesame oil
  • 1 tsp. cornstarch
  • 1 egg white
  • 1 pint strawberries
  • 1/3 lb. sugar snap peas
  • 1 Tbsp. oil
  • Juice of 1 lime
  • 1 tsp. minced fresh ginger root

Directions

  1. Wash and pat scallops dry with paper towels. Cut them in half if they are very large.

  2. In medium bowl, comb ine salt, sugar, rice vinegar, sesame oil, cornstarch, and egg white and beat well, then add scallops and stir gently to coat well.

  3. Chill in the refrigerator for 1 hour, then drain and pat dry with paper towels.

  4. Hull strawberries and cut each into 6 wedges. Remove strings from snap peas and blanch them in boiling water for 10 seconds. Immediately drain under cold water. Pat with paper towels to dry.

  5. In wok or large skillet, heat oil and add scallops. Stir fry over medium high heat for 3-5 minutes, or until just opaque.

  6. Add remaining ingredients and cook for 1 minute longer just to heat through, stirring gently but constantly. Serve immediately.

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