Scallop and Veggie Stir-Fry

Add tasty seafood to your family’s Asian dinner! Enjoy this scallops and vegetable stir-fry that is ready in 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

November 25, 2010

tablespoon oil

1/4

teaspoon salt

1/8

teaspoon pepper

1/2

lb. fresh sea scallops

small zucchini, sliced

1/4

lb. (about 1 cup) fresh snow pea pods

1/2

small onion, cut into thin strips

1/2

small red bell pepper, cut into 1-inch pieces

tablespoons purchased garlic-ginger stir-fry sauce

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1

Heat grill. Spray grill basket with nonstick cooking spray. In shallow bowl, combine oil, salt and pepper; mix well. Add all remaining ingredients except stir-fry sauce; toss to coat. Place in sprayed grill basket.
2

When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until scallops are opaque and vegetables are crisp-tender, shaking grill basket once or twice to turn and mix scallops and vegetables.
3

Place stir-fry sauce in microwave-safe medium bowl. Microwave on HIGH for 20 to 30 seconds or until warm. Add scallops and vegetables; toss to coat.