Scallops with Snow Peas
In this recipe the vegetables are stir-fried first and then returned to the pan to mix with the sauce in the final stages of cooking.
INGREDIENTS | SERVES 3 to 4
- 1 pound bay scallops
- Freshly ground white pepper to taste
- 3 tablespoons chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 3 tablespoons vegetable or peanut oil, divided
- ½ teaspoon minced garlic
- 3–5 ounces snow peas, trimmed
- 1 large red bell pepper, cut into bite-sized chunks
- ½ teaspoon minced ginger
Rinse the scallops in cold running water and pat dry with paper towels.
Place the scallops in a bowl and toss with the white pepper.
Combine the chicken broth, oyster sauce, and sugar in a bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the snow peas. Stir-fry the snow peas for 1 minute, then add the red bell pepper. Stir-fry for 1 minute or until the snow peas have turned a darker green and the vegetables are tender but still crisp. Remove the vegetables and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the scallops. Stir-fry the scallops until they turn white and are just starting to firm up.
Add the broth mixture and bring to a boil. Add the vegetables back into the pan. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot.
