Easy peasy scallop stir-fry

When the temperatures reached 90 degrees last week, I was looking for a quick but healthful meal incorporating the sweet snow peas my garden is now producing. A stir-fry medley of locally caught sea scallops, store-bought red pepper and homegrown snow peas filled the bill. Cautionary note: All ingredients should be in place (mise en place) before you fire up the wok because this recipe cooks up faster than Rachael Ray can say “30-minute meals.”  In fact, I begin cooking the rice and then prepare my ingredients for stir frying. Time your meal according to the type of rice you’re using.

Scallop and pea stir fry

½ pound scallops
a clove garlic, crushed
2 tablespoons light soy sauce
½ cup sweet red pepper, julienned
2 cups snow peas or sugar snaps

sesame oil

1 tablespoon cornstarch dissolved in ¼ cup water

In 2 tablespoons of canola oil, pan sear scallops with crushed garlic. Remove when opaque. Add peas and red pepper to the pan. Stir fry and add soy sauce. Lower the heat, place a lid on the pan and steam briefly until vegetables are tender but bright. Add scallops and stir. Lightly drizzle with sesame oil to finish. If a thickened sauce is desired, add the cornstarch dissolved in water. Serve immediately with rice. Makes three to four servings.