1 pound (500 g) scallops, halved or quartered, if large
1 tablespoon (15 mL) cornstarch
1/2 cup (125 mL) water
2 tablespoons (30 mL) sherry
2 tablespoons (30 mL) soy sauce
1 teaspoon (5 mL) minced gingerroot
1/4 teaspoon (1 mL) paprika, or to taste
2 tablespoons (30 mL) canola oil
1 tablespoon (15 mL) minced garlic
4 green onions, including green tops, sliced diagonally into 1-inch (2.5 cm) lengths
1/2 pound (250 g) snow peas, washed and trimmed
3 tablespoons (45 mL) coarsely chopped walnuts, toasted
Wash scallops and pat dry. Refrigerate until needed.
In a small bowl, combine cornstarch and water. Add sherry, soy sauce, ginger and paprika, whisking until blended. Set aside.
In a wok or non-stick skillet, heat 1 tablespoon (15 mL) canola oil over high heat. Add garlic, green onions and snow peas; stir-fry for 2 minutes, until snow peas are
tender-crisp. Remove from pan. Add remaining 1 tablespoon (15 mL) oil, and scallops; stir-fry for 1 minute.
Stir in cornstarch mixture and cook until slightly thickened, about 1 minute. Add snow pea mixture and walnuts; heat for about 1 minute, being careful not to overcook scallops. Makes 4 servings.