Time 32m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside. Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside. Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute. Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper. When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until the scallops are heated through. Do not overcook. Serve immediately.
Time 21m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
In a large nonstick skillet, heat 1 tablespoon oil over medium high heat. Add ginger, garlic, scallops & shrimp and sauté just until firm and opaque in the center, 2-3 minutes. Transfer to a plate. Cook onions, peppers, sugar and snow peas in 1 tablespoon olive oil till tender crisp. Add scallops and shrimp back to pan for 2 more minutes. Season with sesame oil and soy sauce. Plate over jasmine rice and top with toasted almonds. Garnish with Cilantro.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Pluck off the ends of the peas and discard. Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside. In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for one minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and the coriander. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately.
Yield 4 servings Number Of Ingredients 16 Steps:
Prepare marinade and marinate shrimp and scallops in the fridge for 3-4 hours. Mix together skillet ingredients (except milk and snow peas) in a wide skillet on medium-high. Then, add shrimp and cook in sauce for 3 minutes per side. let rest 3 min each side then flip in sauce Add snow peas and milk and let simmer. Remove from heat and let sit for 5 minutes. Cook again on low heat until sauce thickens and reduces down. Serve plain or alongside steamed rice. Enjoy!
