Complete this quick main dish with a steaming dish of egg noodles tossed with butter and ground pepper.
¼ cup vegetable oil
1 pound bay scallops or small sea scallops
4 Green onions, cut into 1 ½ inch lengths
1 tablespoon corn starch
2 Cloves garlic, chopped
4 small carrots, thinly sliced
½ cup water
1 tablespoon soy sauce
4 ounces snow peas, trimmed
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In a large skillet or wok, heat oil over high heat. Until they just turn opaque, about two minutes. With a slotted spoon place the scallops in abowl and set them aside.
Reduce the heat two medium. Add the onions carrots and garlic to the skillet. Stir fry vegetables until they are softened but not browned, about one minute.
Add water to the skillet, reduce the heat to low. Covering the skillet and continue cooking the vegetables until the carrots are crisp tender, about two minutes. Meanwhile, in a cup, combine cornstarch and soy sauce until the mixture is smooth.
Increase the heat two medium; stir the cornstarch mixture into the carrots and bring the mixture to a boil, stirring constantly. Return the scallops and juices to the skillet and cool until the scallops are heated through about one minute.
Cuisine Writer
