1. If using frozen shrimp, do not thaw. 2. Place in a sieve and rinse under cold running water until ice crystals melt. 3. Pat dry with paper towels. 4. Remove tiny tough muscle from sides of scallops, if necessary. 5. Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients. 6. In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using. 7. Core and seed peppers, then slice into 1/2-inch wide bite-size strips. 8. Thinly slice green onions and set aside. 9. Place scallops in a bowl. 10. Then lightly sprinkle with cornstarch. 11. Stir until evenly coated. 12. Heat oil in a large, wide frying pan, preferably non-stick, set over high heat. 13. Add coated scallops to hot pan, shaking off excess cornstarch. 14. Cook until golden, from 1 to 2 minutes per side. 15. Add shrimp to pan. 16. If using uncooked shrimp, stir-fry 2 minutes. 17. If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen. 18. Immediately add pepper strips. 19. Then stir in sherry mixture. 20. Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes. 21. Remove from heat and sprinkle with green onions. 22. Wonderful served over steamed rice or noodles and drizzled with pan sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
