Thai-Flavored Scallops With Green Beans
|Sea scallops/Peeled shrimp||1⁄4 Pound (340 Gram)|
|Green beans||480 Milliliter, chopped (2 Cups)|
|Peanut oil||2 Tablespoon (30 Milliliter)|
|Jalapeno pepper||1 Small, finely chopped|
|Red bell pepper||1⁄2 , cut into strips|
|Garlic oil||1 Tablespoon (15 Milliliter)|
|Chopped fresh cilantro/1/2 teaspoon pesto oil||80 Milliliter (1/3 Cup, Loosely Packed)|
Peel off tough muscle on one side of scallops, if present; pat scallops dry between paper towels.
Place beans in microwave dish.
Add 2 tbs water; cover and cook on high for 8 minutes.
Drain off water.
Heat skillet until very hot; if skillet is not hot enough, scallops will give off water and boil instead of browning.
Add peanut oil and stir-fry scallops just until they are no longer translucent; remove from skillet and set aside.
Add jalapeno, beans, red pepper and garlic oil; stir-fry for 2 minutes.
Return scallops to skillet; sprinkle with cilantro or pesto oil and toss all ingredients for an additional 1/2 minute.