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Categories:
shrimp sherry water teriyaki sauce sugar garlic ginger chili flakes red pepper yellow pepper green onions cornstarch olive oil
Viewed: 29 - Published at: 8 years agoIngredients
- 1 lb shrimp, uncooked, medium
- 1/2 lb sea scallops, large
- 1/4 cup dry sherry
- 1/4 cup water
- 1/4 cup teriyaki sauce
- 1 teaspoon granulated sugar
- 3 large garlic cloves, minced
- 2 teaspoons finely grated fresh ginger
- 1/4 - 1/2 teaspoon chili flakes (optional)
- 1 large red pepper
- 1 large yellow pepper
- 2 green onions
- 1 tablespoon cornstarch
- 1 teaspoon olive oil
Method
- If using frozen shrimp, do not thaw.
- Place in a sieve and rinse under cold running water until ice crystals melt.
- Pat dry with paper towels.
- Remove tiny tough muscle from sides of scallops, if necessary.
- Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
- In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.
- Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
- Thinly slice green onions and set aside.
- Place scallops in a bowl.
- Then lightly sprinkle with cornstarch.
- Stir until evenly coated.
- Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
- Add coated scallops to hot pan, shaking off excess cornstarch.
- Cook until golden, from 1 to 2 minutes per side.
- Add shrimp to pan.
- If using uncooked shrimp, stir-fry 2 minutes.
- If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
- Immediately add pepper strips.
- Then stir in sherry mixture.
- Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.
- Remove from heat and sprinkle with green onions.
- Wonderful served over steamed rice or noodles and drizzled with pan sauce.
