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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love Scallops and can't wait to make this one myself. Looks fairly easy and quite tasty if the ingredients are any indication. Ingredients:
1 lb scallops |
1 red bell pepper, cut into thin strips |
4 garlic cloves, finely chopped |
2 green onions, cut into 2 inch pieces |
1 tablespoon cornstarch, dissolved in |
4 tablespoons water |
1/3 cup chicken broth |
1 tablespoon oyster sauce |
2 teaspoons rice wine or 2 teaspoons dry sherry or 2 teaspoons rice wine vinegar |
1 teaspoon granulated sugar |
3 tablespoons oil, for stir-frying |
2 tablespoons chopped fresh cilantro leaves, as garnish |
Directions:
1. Rinse the scallops under running water and pat dry.
2. In a small bowl, prepare the cornstarch slurry (mix together the cornstarch and the 4 tbsps. water) and set aside.
3. In a separate bowl, whisk together the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar to form the sauce; set aside.
4. Heat a wok or large skillet over medium-high to high heat; add the oil to the heated wok; when the oil is hot, add the garlic cloves and half the green onion; Stir-fry until the garlic is aromatic but not browned as that will give it a bitter edge.
5. Add the red bell pepper and the scallops and stir-fry for about 2 minutes, taking care not to overcook the scallops. Add the sauce and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
6. Give the cornstarch and water slurry a quick re-stir; add in the middle of the wok, stirring quickly to thicken; mix with the other ingredients.
7. Stir in the remainder of the green onion and garnish with the chopped cilantro.
8. Serve over rice.
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