Stir-Fry with Scallops
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons packed brown sugar
- 1-1/2 tablespoons corn starch
- 2 teaspoons Sriracha
- 3 tablespoons peanut or vegetable oil
- 1 pound scallops, rinsed with cold water and patted dry with paper towels
- 1 head broccoli, cut into florets
- 1 yellow summer squash, cut into medium dice
- One 15-ounce can baby corn, drained and halved lengthwise
- 8 ounces snow peas, trimmed
- 3 green onions, thinly sliced
- Jasmine or white rice
- Heat a large nonstick skillet over medium-high heat
- In a pitcher or spouted cup, combine the soy sauce, vinegar, brown sugar, cornstarch and srirach. And stir with a fork until well combined. Set aside.
- Add the peanut oil to the hot skillet, then add the scallops. Let them sear on one side for about 2 minutes. Then flip them over to sear on the other side for about 1-1/2 minutes. They are ready when they have just turned opaque. Remove the scallops to a plate and set aside.
- Crank up the heat under the skillet to high. Add the broccoli squash, and baby corn and stir and cook for about 2 minutes. Then add the snow peas. Stir and cook for another minute to soften the snow peas, then reduce the heat to low.
- Give the sauce another stir, then pour it all over the veggies. It will start to bubble immediately! Pour in 1/2 cup water. And stir with a spatula tossing the veggies to coat them in the sauce as you go. The sauce should be thick and glossy. If it's too thick you can splash in a little more water.
- When the veggies are saucy, add the scallops, making sure to include the flavorful juices from the plate. Carefully toss everything together, being gentle with the scallops. You don't want to hurt their feelings.
- Sprinkle on the green onions and serve over rice.
- Options: Could substitute chicken, beef or shrimp for the scallops. Could serve over noodles instead of rice.
Recipe from the kitchen of Ree Drummond.