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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This saucy seafood stir-fry from our Test Kitchen features scallops, curry, ginger and a colorful medley of vegetables. Ingredients:
12 ounces fresh or frozen sea scallops, thawed |
1 tablespoon cornstarch |
1 teaspoon sugar |
1/4 teaspoon salt |
1 cup water |
2 teaspoons reduced-sodium soy sauce |
2 medium carrots, thinly sliced |
3 celery ribs, thinly sliced |
3 teaspoons canola oil, divided |
4 ounces fresh mushrooms, quartered |
4 green onions, cut into 1-inch pieces |
4 garlic cloves, minced |
1 teaspoon curry powder |
2 teaspoons minced fresh gingerroot |
hot cooked rice, optional |
Directions:
1. If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside.
2. In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute longer. Remove vegetable mixture and set aside.
3. In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired. Yield: 3 servings.
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