Stir-Fried Scallops With Strawberries and Snow Peas

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?

There is.

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.

Serves 4.

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