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Tony's Bay Scallop Ginger Stir-Fry Print Email


2 TBS corn starch
2.25 oz water
2.25 oz soy sauce
2.25 oz rice wine
3 TBS sugar
1.5 TBS fresh ginger, minced
1.5 lbs bay scallops, cleaned
1 lb broccoli florets
2 red pepper strips
2.25 oz water

In a small saucepan stir cornstarch into water to dissolve and stir in remaining marinade ingredients.

Bring mixture to a boil, whisking constantly, and simmer, whisking, 1 minute. Cool marinade for 5 minutes.

Rinse scallops and drain. In a bowl toss scallops with half of marinade and chill, covered, at least 1 hour or overnight. Reserve remaining marinade.

Wash broccoli and drain well in a colander.

Heat wok or a deep 12-inch skillet over high heat until hot and add oil. Drain scallops and discard used marinade.

Heat oil until it begins to smoke and stir-fry drained scallops for 1 to 2 minutes until just cooked. Remove scallops to a plate and keep warm.

Add bell peppers to wok and stir-fry 1 minute. Add broccoli and stir-fry until wilted slightly and bright green, about 1 minute.

Add water, tightly cover, and cook until greens are tender, 2 to 3 minutes.

Add reserved marinade, stirring, until vegetables are coated well and sauce has thickened. Transfer vegetables to a platter and top with scallops.

Serves 6.

Prepared by Christopher DeJohn

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