GARLIC SCALLOPS
Posting for zwt 2006 (Asian region). I love Scallops and can't wait to make this one myself. Looks fairly easy and quite tasty if the ingredients are any indication.
Provided by JanetB-KY
Categories Rice
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the scallops under running water and pat dry.
- In a small bowl, prepare the cornstarch slurry (mix together the cornstarch and the 4 tbsps. water) and set aside.
- In a separate bowl, whisk together the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar to form the sauce; set aside.
- Heat a wok or large skillet over medium-high to high heat; add the oil to the heated wok; when the oil is hot, add the garlic cloves and half the green onion; Stir-fry until the garlic is aromatic but not browned as that will give it a bitter edge.
- Add the red bell pepper and the scallops and stir-fry for about 2 minutes, taking care not to overcook the scallops. Add the sauce and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
- Give the cornstarch and water slurry a quick re-stir; add in the middle of the wok, stirring quickly to thicken; mix with the other ingredients.
- Stir in the remainder of the green onion and garnish with the chopped cilantro.
- Serve over rice.
Nutrition Facts : Calories 299, Fat 15.1, SaturatedFat 2, Cholesterol 50, Sodium 501.4, Carbohydrate 13, Fiber 1.5, Sugar 3.5, Protein 27.1
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