Scallop and Sugar Snap Pea Stir-Fry

Name: Scallop and Sugar Snap Pea Stir-Fry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters slivered fresh basil leaves; 0 teaspoons hot chile flakes; 1 Tbsp cornstarch; 118 milliliters fat-skimmed chicken broth; 1 Tbsp minced garlic; 2 Tbsps thinly sliced green onions; 2 Tbsps mirin or rice wine; 340 grams sea scallops, rinsed and patted dry; 340 grams sugar snap peas, trimmed and blanched; 2 Tbsps vegetable oil

Scallop and Sugar Snap Pe Head to the store and pick up green onions, chile flakes, sugar snap peas, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut sugar snap peas on the diagonal into about 1/2-inch lengths.

Ingredients you will need

Sugar Snap Peas

Cut scallops in half to form half-moon shapes.

Ingredients you will need

Scallops

In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended.

Ingredients you will need

Chicken Broth

Corn Starch

Mirin

Equipment you will use

Whisk

Bowl

Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir in green onions, garlic, and chile flakes. Stir until fragrant, 30 to 45 seconds.

Ingredients you will need

Red Pepper Flakes

Green Onions

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.

Ingredients you will need

Sugar Snap Peas

Scallops

Broth

Sauce

Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil.

Ingredients you will need

Basil

Equipment you will use

Bowl

Serve with cooked rice.

Ingredients you will need

Cooked Rice

Equipment

Ingredients

Servings:

118milliliters

slivered fresh basil leaves 0teaspoons

hot chile flakes 1Tbsp

cornstarch 118milliliters

fat-skimmed chicken broth 1Tbsp

minced garlic 2Tbsps

thinly sliced green onions 2Tbsps

mirin or rice wine 340grams

sea scallops, rinsed and patted dry 340grams

sugar snap peas, trimmed and blanched 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.