Yield
4 servings

How to Make It

Step 1

Cook peas in boiling water to cover 30 seconds; drain. Plunge into ice water to stop the cooking process; drain.

Step 2

Combine peas, spinach, water chestnuts, and shredded carrots in a large bowl; set aside.

Step 3

Cook scallops in hot olive oil in a wok or heavy skillet over high heat until lightly browned, turning once. Set aside.

Step 4

Combine tamari and next 5 ingredients, stirring until blended; drizzle over vegetable mixture, tossing gently. Top with scallops.

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