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Title: Ginger Scallop Stir-Fry
Categories: Seafood, Wine, Herbs, Vegetables, Pasta
Yield: 4 Servings

12 oz Sea scallops
2/3 c Water
2 tb Dry sherry
1 tb Cornstarch
2 ts Soy sauce
1 ts Grated gingerroot
1/2 ts Instant chicken bouillon
- granules
1 tb Oil
2 c Fresh pea pods
+=OR=+
6 oz Pkg pea pods; thawed
8 oz Whole baby sweet corn;
- thawed
+=OR=+
8 1/4 oz Can whole baby sweet corn;
- drained
16 Cherry tomatoes; quartered
3 Green onions; sliced
2 c Hot cooked ramen or other
- fine noodles

Thaw scallops, if frozen. Cut any large scallops in half.
Set aside.

For sauce, in a small bowl stir together water, sherry,
cornstarch, soy, ginger, and bouillon granules. Set aside.

Pour cooking oil into a wok or large skillet. (Add more
oil as necessary during cooking.) Preheat over med-high
heat. Stir-fry fresh pea pos, if using, and corn in hot
oil for 1-2 min or until crisp tender. Remove vegetables
from wok.

Add scallops to the hot wok. Stir-fry about 2 min. or
until scallops turn opaque. Push scallops from the center
of the wok. Stir sauce. Add sauce to the center of the
wok. Cook and stir until thickened and bubbly. Return
cooked vegetables to the wok. Add thawed frozen pea pods,
if using, tomato, and green onion. Stir all ingred.
together to coat with sauce. Cook and stir 1-2 min. more
or until heated through. Serve immediately over hot cooked
noodles.

Recipe By: Better Homes Gardens-Low Cal/Low Fat-Spring,99

Serving Size: 4 servings

Recipe from: http://www.recipelink.com

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