California Shrimp and Scallop Stir-Fry - BigOven 50453
California Shrimp and Scallop Stir-Fry

California Shrimp and Scallop Stir-Fry

Ready in 1 hour
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "California Shrimp and Scallop Stir-Fry"

Share it:

Try this California Shrimp and Scallop Stir-Fry recipe, or contribute your own. "Chinese" and "Seafood" are two tags used to describe California Shrimp and Scallop Stir-Fry.

"My husband is not a fan
of Asian food but he raved over this and came back for seconds! I used sherry with the cornstarch and soy. We both enjoyed the flavor depth it gave the dish. Excellent! It stays in my " favorites" !"

- GMaryMetF

Ingredients

Are you making this? 
4 Green onions; cut in 1/2
4 tb Pine nuts
2 cloves Garlic; finely chopped
1 Large red pepper; seeded & chopped
4 tb Rice wine or dry sherry
3 tb Vegetable oil
1 tb Cornstarch
8 oz spinach, fresh; remove stalks
1 lb Shrimp, uncooked
4 tb Light soy sauce
2 ts ginger, fresh; grated
4 tb Fish stock; or chicken stock
1 lb Scallops; quartered if large
1 Red chili; or green chili, seeded

Original recipe makes 6

Servings  

Preparation

Heat oil in a wok and add the pine nuts. Cook over low heat stirring continuously until lightly browned. Remove with a draining spoon and drain on paper towels. Add the shrimp and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginning to look opaque and firm and the shrimp look pink. Add the ginger, chili, garlic and red pepper and cook a few minutes over moderately high heat. Add the spinach and onion, and stir-fry briefly. Mix the remaining ingredients together and pour over the ingredients in the wok. Turn up the heat to bring the liquid quickly to a boil, stirring ingredients constantly. Once the liquid thickens and clear, stir in the pine nuts and serve immediately. From The Great Fish and Seafood Cookbook by Judith Ferguson. Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY BREEZE FOOD SECTION, AUGUST 5, 1992 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Verified by stevemur
Calories Per Serving: 294 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for California Shrimp and Scallop Stir-Fry

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Very nice sauce. Loved the spinach and pignoli nuts in it.
herbgrower 2 years ago
My husband is not a fan of Asian food but he raved over this and came back for seconds! I used sherry with the cornstarch and soy. We both enjoyed the flavor depth it gave the dish. Excellent! It stays in my ' favorites' !
GMaryMetF 3 years ago
Cool recipe, did add a bag of frozen veggie stir fry for more vegtables.
sucker4trucks 6 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free