Wok Scallop Salad
2 cups fresh Sugar Snap peas
2 cups tightly packed torn spinach
1 (8-ounce) can sliced water chestnuts
2 carrots, shredded
1/4 cup olive oil
1 pound bay scallops
2 tablespoons tamari
2 tablespoons plum wine
1 1/2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoons minced garlic
Recipe Directions
Cook peas in boiling water to cover 30 seconds; drain. Plunge into ice water to stop the cooking process; drain.
Combine peas, spinach, water chestnuts, and shredded carrots in a large bowl; set aside.
Cook scallops in hot olive oil in a wok or heavy skillet over high heat until lightly browned, turning once. Set aside.
Combine tamari and next 5 ingredients, stirring until blended; drizzle over vegetable mixture, tossing gently. Top with scallops.
Yield: 4 servings