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Photo of Stir-fried scallops and sugar snaps with pineapple salsa by WW

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

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.

Notes

Pre-sliced fresh pineapple is available in many supermarkets. If you have a whole pineapple, just twist off crown of pineapple and discard. Using a sharp knife trim about 1/2-inch from the base. Cut crosswise a 2-inch thick slice and then cut off peel. Remove “eyes” of pineapple using a paring knife. Cut pineapple slice into 4 quarters. Remove core and cut each quarter into 1/4-inch dice.

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