Here is the list of ingredients I used tonight:
2 cups white rice (dry)
1 lb bay scallops
1 lb shrimp
1 med onion
1 crown broccoli
soy sauce or teriyaki
sweet chili sauce
Prepare rice of your choice. I used white rice. Rinse several times .. equal parts rice to water and made in rice cooker.
Rinse your bay scallops to get rid of any debris
Add 1-2 tablespoons ground ginger
Add 1-2 tablespoons garlic powder
Sprinkle a dash of white pepper
(basically coat in ground ginger and garlic powder)
2-3 tablespoons of soy sauce or teriyaki
2-3 tablespoons Sweet chili sauce
(or more to taste, if you like it spicy add red pepper flakes)
1 teaspoon of cornstarch to thicken while cooking
Toss/stir with spoon and marinate in fridge for 1/2 hour
Meanwhile, heat up pan or wok on med- med/hi heat..
De-vein and peel shrimp - I like to do this while running
the cold water. It seems easier this way..
After pan is hot, add enough vegetable oil to coat bottom of pan.
Carefully add the scallop mixture. Heat till bubbly and slightly thickened.
I guess the best way to describe the cooked scallops is they will not be
I had rinsed the bowl they were marinating in and moved the cooked
scallops back to it while I prepared the rest of this dish. Also,
wash the pan really good and let it re-heat. Be careful, it may be hot!
After the pan re-heats on medium, add some more oil to coat.
I chopped up a medium onion and added it to the pan.
After a few minutes, start adding the other veggies.
I added a large chopped up broccoli crown..
then a heaping tablespoon of minced garlic.
I also added sliced carrots and mushrooms.
I turned the heat up to med-high/high..
Then some of out neighbors stopped by to say hi!
Add some more soy sauce, seasoned salt (I use Adobo)..
The pan will steam and continue to cook the veggies.
Next pour the scallop mixture back in, add the shrimp..
Cook until heated thoroughly and shrimp is pink.
Serve over white rice..