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Stir-Fried Scallops with Vegetables


Stir-Fried Scallops with Vegetables

Stir-Fried Scallops with Vegetables

Yield

Makes 4 servings

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

  1. Rinse scallops and pat dry with paper towels. Sprinkle with salt and black pepper.
  2. Stir broth into cornstarch in cup until smooth; set aside.
  3. 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.
  4. Add radishes to wok; stir-fry about 1 minute or until crisp-tender. Remove radishes to bowl with scallops.
  5. Add wine to wok. Stir broth mixture; add to wok. Add snow peas and bamboo shoots; cook and stir until heated through.
  6. Return scallops and radishes to wok; cook and stir until heated through. Serve over couscous. Garnish as desired.

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