TLC Cooking "Stir-Fried Scallops with Vegetables"

Stir-Fried Scallops with Vegetables

Stir-Fried Scallops with Vegetables

YIELD Makes 4 servings
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INGREDIENTS

1	pound sea scallops
1/4	teaspoon salt
1/8	teaspoon black pepper
1/2	cup vegetable broth
1	tablespoon cornstarch
3	tablespoons butter or margarine, divided
1	package (6 ounces) red radishes, quartered
1/4	cup dry white wine
1	package (6 ounces) frozen snow peas, partially thawed
1/2	cup sliced bamboo shoots
Hot cooked couscous

PREPARATION:

Rinse scallops and pat dry with paper towels. Sprinkle with salt and black pepper.
Stir broth into cornstarch in cup until smooth; set aside.
Heat wok over high heat about 1 minute or until hot. Add 1-1/2 tablespoons butter; swirl to coat bottom and heat 30 seconds. Arrange half the scallops in single layer in wok, leaving 1/2 inch between. (Scallops should not touch.) Cook scallops until browned on both sides. Remove scallops to large bowl. Repeat with remaining 1-1/2 tablespoons butter and scallops. Reduce heat to medium-high.
Add radishes to wok; stir-fry about 1 minute or until crisp-tender. Remove radishes to bowl with scallops.
Add wine to wok. Stir broth mixture; add to wok. Add snow peas and bamboo shoots; cook and stir until heated through.
Return scallops and radishes to wok; cook and stir until heated through. Serve over couscous. Garnish as desired.

This recipe appears in: Shellfish

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