Name: Stir-fry Scallops & Vegetables



Yield: With rice and a vegetable, this fed Gail, me and Nyuma.

Comments: 3/31/07 - I cooked the scallops at least twice as long. They were still OK, but could easily have gotten tough.
5/6/07 - I cooked the scallops 3 1/2 minutes, after marinating them in the refrigerator all afternoon. They were fine.
9/11/13 - Red sweat pepper in place of green gave added color.
11/1/2016 - I made a half-batch, and added 1/2 teaspoon of peanut butter to the olive oil to give it a peanuty flavor. I cooked the scallops about 3 minutes.

Source: Elaine House in "Recipes from Cincoteague compiled by Members and Friends of Christ United Methodist Church"

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