Scallops with Pea Pods
|Green onion||1 (Including Some Top)|
|Shiitake mushrooms||3 Ounce, cut into thin strips|
|Scallops||3⁄4 Pound, rinsed and cut in bite-size pieces|
|Ginger slices||3⁄4 Inch|
|Salad oil||5 Teaspoon|
|Soy sauce||4 Teaspoon|
|Dry sherry||2 Teaspoon|
|Edible pod peas||1⁄2 Pound, ends and strings removed, rinsed well but not patted dry|
Cut onion lengthwise in thin strips, then crosswise in 1-inch pieces.
Reserve some of the onion slivers for garnish; place remainder in a shallow 1 1/2-quart microwave-proof dish and add mushrooms, scallops, and ginger.
Stir together oil, soy, and sherry until blended; pour over scallops and let marinate at room temperature for 30 minutes, stirring after 15 minutes.
Spread scallops out in a single layer.
Cover with wax paper and microwave on HIGH (100%) for 3 minutes (stirring after 2 minutes) or until scallops are opaque throughout.
Let stand for 4 minutes.
Meanwhile, place peas (with water that clings to them) in a 1-quart microwave-proof dish.
Cover with lid or heavy-duty plastic wrap and microwave on HIGH (100%) for 3 minutes (stirring after 2 minutes).
Let stand for 1 minute, then place in a serving dish.
Remove and discard ginger from scallop mixture; spoon scallop mixture over peas.
Garnish with reserved onion slivers.