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Photo of Braised scallops and snow peas by WW

Braised scallops and snow peas

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Your guests will be demanding a copy of the recipe. It's so flavoursome you'll be called a liar if you tell them it only takes 30 minutes from scratch

Ingredients

Scallop(s)

600 g

Cornflour

1 tbs

Sunflower oil

1 tbs, or canola oil

Snow peas

100 g, trimmed

Baby corn

115 g, halved

Garlic

2 clove(s), thinly sliced

Fresh ginger

2 tsp, finely grated

Green shallot(s)

2 individual, thinly sliced

Chicken stock

¼ cup(s), (60ml)

Oyster sauce

2 tbs

Sweet-style white wine

2 tbs, (Shaoxing wine)

Soy sauce

2 tsp

Instructions

  1. Place scallops in a medium bowl. Add cornflour and toss to coat.
  2. Heat a wok over high heat. Add oil and heat for 30 seconds. Add snow peas and corn and stir-fry for 2–3 minutes or until softened. Add garlic, ginger and shallots and stir-fry for 1 minute. Transfer to a plate.
  3. Reheat wok over high heat. Add stock, oyster sauce, wine and soy sauce and bring to the boil. Reduce heat and add scallops. Simmer for 2 minutes. Return vegetables to wok and stir-fry for 2 minutes or until heated through. Serve.

Notes

SERVING SUGGESTION: Steamed gai lan (Chinese broccoli) drizzled with 2 teaspoon sesame oil, plus jasmine rice.TIP: You can use prawns instead of scallops.

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