Stir-Fried Scallops With Strawberries and Snow Peas
Spring strawberries come in like a blizzard, albeit a welcome one. This red tide rushes through the aisles of supermarkets while eager shoppers scoop them up by the basketful. But after a week or two of strawberry shortcake, strawberry compote, strawberries on
ice cream, strawberry-rhubarb pie, strawberries over corn flakes, strawberries under corn flakes, and strawberries with corn flakes -
you may wonder: Isn't there some other way?
A surprisingly good way to serve the bounteous berry is with fish, particularly with salmon or shellfish. The following recipe combines strawberries with scallops and snow peas in a colorful stir-fry that's as delightful to the eye as to the palate. Take care not to overcook the ingredients so that textures as well as colors stay intact. Serve a bowl of rice along with it, and your meal is complete.
1-1/2 lbs. scallops
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon rice vinegar
2 tablespoons sesame oil
1 teaspoon cornstarch
1 egg white
10-12 large strawberries
4 ounces snow peas
1 tablespoon vegetable oil
1/4 cup chopped scallions
Juice of 1 lime
1/2 teaspoon finely chopped fresh ginger
Salt and freshly ground pepper, to taste
Wash and pat scallops dry with paper towels. If they are very large, cut them in half. In a shallow pie plate, combine salt, sugar, vinegar, sesame oil, cornstarch, and egg white, and mix thoroughly. Place scallops in the marinade, coat well, cover, and refrigerate for 1 hour. Drain and pat dry with paper towels. Wash and hull strawberries; slice into quarters. Trim stems and string snow peas, place in small saucepan of boiling water, and blanch for 20 seconds. Drain under cold water and dry.
In a wok or large skillet, heat vegetable oil, and add scallops. Cook over medium-high heat for 3 to 5 minutes, stirring just until opaque. Add remaining ingredients and cook for a minute or two more to heat through, stirring constantly. Serve immediately over rice.