Sherry Sauced Scallops
|Scallops||1 Pound (Use Fresh Or Frozen)|
|Light cream/Milk||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Dry white wine/Sherry||2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Carrots||3 Medium, thinly bias sliced|
|Frozen pea pods||6 Ounce, thawed (1 Package)|
|Hot cooked pasta/Hot cooked wild rice||2 Cup (32 tbs)|
Thaw scallops, if frozen.
Cut any large scallops into bite-size pieces.
For sauce, in a small mixing bowl stir together the light cream or milk, flour, sherry or wine, salt, and nutmeg.
Set the sauce mixture aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic in hot oil for 30 seconds.
Add carrots and stir-fry for 3 minutes.
Remove carrots from wok.
Add half of the scallops to the wok or skillet.
Stir-fry for 2 to 3 minutes or till opaque.
Remove scallops from wok.
Stir-fry remaining scallops for 2 to 3 minutes.
Remove from wok.
Add sauce mixture and carrots to wok.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Stir in scallops and pea pods.
Cover and cook for 1 minute.
Serve over pasta or wild rice.