Stir-fried Scallops with Sugar Snap Peas

2 T vegetable oil
2 large cloves garlic, crushed
3 t finely chopped fresh ginger
3/4 lb sugar snap peas
1 lb scallops
2 scallions, cut into 3/4" pieces
2 1/2 T oyster sauce
2 t soy sauce
1/2 t sesame oil
2 t sugar

Heat wok over medium heat, add the oil and swirl to coat the surface of the wok
Add the garlic and ginger, stir fry for 30 seconds or until fragrant

Add the peas to the wok and cook for 1 minute
Add the scallops and scallions and cook 1 minute or until the scallions are wilted.
Stir in the oyster and soy sauces, sesame oil and sugar.

Pasta with Ginger and Scallops

About 1 hour, 20 minutes

6 T soy sauce
6 T water
1/2 C sake
4 T sugar
2 T fresh minced ginger
1/2 t minced jalapeno
1 T cornstarch

6 oz bay scallops
12 oz broccoli
1 lb spaghetti
1 T olive oil
2 red or green bell peppers, seeded, deribbed and cut into strips

Combine all the marinade ingredients in a small saucepan
Heat the marinade, stirring constantly until thickened
Let cool
Pour half the marinade into a bowl
Add the scallops, let marinade at room temperature for an hour
Preheat broiler
Cook the broccoli in boiling water for 1 minute

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