Stir-fried scallops and sugar snaps with pineapple salsa
12 oz, fresh, sliced
2 Tbsp, slivered
Fresh lime juice
2 tsp, minced with seeds
2 Tbsp, or vegetable oil, divided
3 medium clove(s), smashed
Uncooked sugar snap peas
2 cup(s), strings removed
1 cup(s), thinly sliced
- 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.
- 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.
- 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.