Easy gourmet scallops and shrimp
0
- Prep Time15 min
- Total Time15 min
- Makes4 to 6 servings
Ingredients
500 g medium shrimp, peeled
250 g large sea scallops
1/4 cup dry sherry
1/4 cup water
1/4 cup teriyaki sauce
1 tsp granulated sugar
3 large garlic cloves
2 tsp finely grated fresh ginger
1/4 to 1/2 tsp hot red-chili flakes, optional
1 large red bell pepper
1 large yellow bell pepper
2 green onions
1 tbsp cornstarch
1 tsp olive oil
Instructions
If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt. Pat dry with paper towels. Remove tiny tough muscle from sides of scallops, if necessary. Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using. Core and seed peppers, then slice into 1/2-inch- (1-cm-) wide bite-size strips. Thinly slice green onions and set aside.
Place scallops in a bowl. Then lightly sprinkle with cornstarch. Stir until evenly coated. Heat oil in a large, wide frying pan, preferably non-stick, set over high heat. Add coated scallops to hot pan, shaking off excess cornstarch. Cook until golden, from 1 to 2 minutes per side. Add shrimp to pan. If using uncooked shrimp, stir-fry 2 minutes. If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
Immediately add pepper strips. Then stir in sherry mixture. Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes. Remove from heat and sprinkle with green onions. Wonderful served over steamed rice or noodles and drizzled with pan sauce.
Nutrition (per serving)
Calories 160, Protein 19.3g, Carbohydrates 10.2g, Fat 3.7g, Fibre 1.1g, Sodium 609mg.
Treat your guests to exotic sweet scallops and succulent shrimp in this upscale yet easy stir-fry.
Make ahead
In a small measuring cup, mix sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using. Cover with plastic wrap and refrigerate up to 2 days. Slice peppers and onions, then store separately in plastic wrap. Refrigerate up to 2 days. Place scallops on a paper towel-lined plate. Cover with plastic wrap and refrigerate overnight. Proceed with recipe just before serving.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.