Stir-fried scallops and sugar snaps with pineapple salsa
3
Points®
Total time: 28 min • Prep: 24 min • Cook: 4 min • Serves: 4 • Difficulty: Easy
If your family likes sweet and savory meals, this is your new favorite dish. The core ingredients all have different kinds of sweetness and textures that layer together in this fresh stir-fry dish. Cutting the vegetables, especially the parsnips, as called-for will ensure they are all fully cooked in less than 30 minutes. Be sure to dry the scallops well before stir-frying so they sear and not steam in the pan. If you prefer shrimp, choose large peeled and deveined for this dish. Cornstarch is used to thicken the sherry laden sauce. Be sure to fully stir that mixture before adding it to the pan, as cornstarch settles quite thickly in liquids mixtures. Serve over brown rice to absorb the sweet juices.
Ingredients
Pineapple
12 oz, fresh, sliced
Lime zest
1 Tbsp
Fresh basil
2 Tbsp, slivered
Fresh lime juice
2 Tbsp
Jalapeño pepper
2 tsp, minced with seeds
Uncooked scallops
¾ pound(s)
Sherry wine (dry)
2 Tbsp
Cornstarch
½ tsp
Peanut oil
2 Tbsp, or vegetable oil, divided
Garlic
3 clove(s), smashed
Sugar snap peas
2 cup(s), whole, strings removed
Uncooked parsnip
1 cup(s), thinly sliced
Table salt
¾ tsp
Instructions
1
Cut pineapple into 1/4-inch dice to make about 2 cups. In a small bowl combine pineapple, lime zest, basil, lime juice, and jalapeno. Set aside.
2
Rinse scallops under cold water, removing muscle and any visible bits of shell or grit and set on paper towel lined plate. With more paper towels pat scallops dry. Cut scallops horizontally in half so that all pieces are about 1/2 to 3/4-inch thick. In a small cup combine dry sherry and cornstarch and stir until cornstarch is dissolved.
3
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok and add scallops and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting scallops begin to sear. Swirl in remaining 1 Tbsp oil, add sugar snaps, parsnips, sprinkle on salt and stir-fry 1 minute or until scallops are opaque but not cooked through. Restir sherry mixture, swirl it into wok, and stir-fry 1 to 2 minutes or until scallops are just cooked through and vegetables are tender crisp. If mixture is getting too thick swirl in 1 Tbsp of water. To serve divide mixture into shallow bowls and top each serving with 1/2 cup of pineapple salsa. Yields 3/4 cup mixture plus 1/2 cup salsa per serving.
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