Quick Teriyaki Scallop Stir-Fry Print Email

1 pound Bay Diver Scallops, or Sea Scallops sliced in half or quartered
˝ cup East West Ginger Teriyaki (regular or spicy)
1 cup water
2 packs Tony’s Stir Fry Veggies or Fajita Veggies
1 TBS canola, vegetable or coconut oil
3 scallions, slivered
1 tsp sesame seeds

Marinate scallops in teriyaki for 1-4 hours, keep refrigerated and turn regularly.

Bring water to boil in a large wok - add veggies and cook for 2 minutes - drain and reserve veggies.

Dry wok and heat to very hot over high flame - fan on high. Add oil and immediately add scallops (reserve marinade), stir frying quickly to sear for 1-2 minutes - remove and reserve.

Add veggies with splashes of reserved marinade to taste, stir-frying until sizzling hot. Add back scallops and cook for 1 minute to marry - transfer to a plate and sprinkle with scallions and sesame seeds. Serves about 4 with rice. - Chef Mick (michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

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