Recipe: Stir Fried Scallops Over Rice

STIR FRIED SCALLOPS OVER RICE

1 tablespoon cornstarch, divided use
1 tablespoon water
1 pound bay scallops
4 teaspoons peanut oil
1 1/2 tablespoons garlic, minced, divided use
1/4 cup chicken broth
1 tablespoon dry Vermouth
1/2 teaspoon sugar
1/4 pound snow peas, ends trimmed and strings removed
2 leeks, sliced
1/2 sweet red pepper, sliced
2 cups mushrooms, sliced
4 cups cooked long-grain rice (for serving)

Combine 1 1/2 teaspoons cornstarch and 1 tablespoon water in a small bowl; stir well. Add scallops, toss gently to coat. Set aside.

In large skillet; heat 2 teaspoons oil. Add 1 tablespoon garlic and saute for 10 seconds. Add scallops and saute for 2 minutes. Remove scallops from skillet and set aside.

Combine chicken broth, Vermouth, rest of cornstarch and sugar in a bowl. Stir well and set aside.

Heat 2 teaspoons oil in skillet, add rest of garlic, snow peas, leeks, and red peppers; saut for 2 minutes.

Add mushrooms and saute 2 more minutes.

Add scallops and chicken broth mixtures; cook until mixture begins to thicken and heated through, stirring constantly.

Serve over rice.

Source: Jeanine's Kitchen to WWLP TV, 22 News