Recipe by Coastal Living September 1997

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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