Yield
Makes 4 servings
James Carrier

How to Make It

Step 1

Cut sugar snap peas on the diagonal into about 1/2-inch lengths. Cut scallops in half to form half-moon shapes.

Step 2

In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended.

Step 3

Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir in green onions, garlic, and chile flakes. Stir until fragrant, 30 to 45 seconds.

Step 4

Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.

Step 5

Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil.

Step 6

Serve with cooked rice.

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