First time ever cooking scallops, so I was a bit nervous, didn’t want to overcook it, the recipe turned out ok, didn’t have as much flavor as we are used to, so I am going to modify it a bit in the soy sauce department. Also I didn’t realize scallops shrink so much once it’s been cooked, hubby asked me whether this was a vegetarian dish (apparently he couldn’t see the scallops), so note to self, buy bigger ones next time!
1 lb. scallops
1 sm. green pepper, cut into strips
1 lg. onion or 1 bunch scallions with tops, chopped
3 cloves garlic, chopped
1 tsp. minced ginger
4 tbsp. sesame oil
1/4 c. white wine or Chinese cooking wine
1 tsp. cornstarch
1/2 tsp. sugar
4 tbsp. teriyaki sauce (I would recommend adding 2tbsp of soy sauce, or salt, to add more flavoring)
Sprinkle crushed red pepper (opt.)
3 tbsp. water (if needed)
1 sm. green pepper, cut into strips
1 lg. onion or 1 bunch scallions with tops, chopped
3 cloves garlic, chopped
1 tsp. minced ginger
4 tbsp. sesame oil
1/4 c. white wine or Chinese cooking wine
1 tsp. cornstarch
1/2 tsp. sugar
4 tbsp. teriyaki sauce (I would recommend adding 2tbsp of soy sauce, or salt, to add more flavoring)
Sprinkle crushed red pepper (opt.)
3 tbsp. water (if needed)
Rinse and drain scallops. Blend wine, cornstarch, teriyaki sauce, and sugar in a bowl. Set aside. Heat oil in a large pan over high heat. Stir fry garlic and ginger for 1 minute. Add onions, green pepper, stir fry for 3 to 4 minutes. Add in scallops, stir fry for 1 to 2 minutes. Add cornstarch liquid. Mix everything, let mixture boil until thickens, about 1 minute. Add water if necessary. Sprinkle crushed pepper to taste. Serve over rice.
Weeknite Meals 