Scallop & Shrimp Veggie Stir Fry
Updated: Nov 11
1 lb. Bay Scallops
1 lb. small frozen (cooked) Shrimp (thawed)
2 T Hoisin Sauce
2 small heads of broccoli
1 Medium Onion
6 Cherry Tomatoes
2 petite red peppers (or 1 small)
2 petite yellow peppers (or 1 small)
2 petite orange peppers (or 1 small)
2 garlic cloves minced
4 T Soy Sauce
1 T Ginger
2 T Butter
2 T extra virgin olive oil
Thaw the shrimp in a bowl of warm water. Chop up all the vegetables into bite size pieces.
In a separate sauté pan, heat up the 2 T butter. Add the bay scallops and cook until just turning white. Add in the thawed shrimp and sauté until heated through. Remove from the burner and set aside.
In a large Frying Pan, add the olive oil and hoisin sauce. Add all the chopped vegetables, garlic, soy sauce, ginger, salt and pepper. Stir and mix together and cook until the vegetables are just tender. (stirring occasionally)
Add the scallops and shrimp to the vegetables and serve in a large serving bowl.
(If desired, you can serve this over rice or noodles) – But perfect just plain!