Ask people that know me, and they will say they are a little surprised that I made this, let alone like it. I'll admit - I have not traditionally been a fan of scallops, but they are growing on me. Hubby is willing to eat things that aren't his favorite since I like them (duck, venison), so I like to return the favor. I used Cullari's White on White to make the sauce (then serve with dinner). Although the measurements are for a serving of two, this will easily make three servings.
1 1/2 Tbl Low Sodium Soy Sauce 1 Tbl Fresh Ginger, Minced
1 1/2 Tbl Dry White Wine 1 Tbl Scallion, Minced
1 1/2 Tbl Rice Vinegar 1/2 Tbl Garlic, Minced
1/2 Tbl Brown Sugar 1.5 Cups Pimento Pepper, Diced
1/2 Tbl dried red pepper flakes 1 Can Sliced Water Chestnuts,
12 Ounce Scallops, Cut Into 1" -Drained
-Pieces 2 Tsp cornstarch
4 Ounce Rice Noodles 1/2 Cup chicken broth
2 Tablespoon Sunflower Oil
Combine the soy sauce, wine, vinegar, brown sugar and red pepper flakes in a medium-sized non-corrosive bowl. Add the scallops and stir to coat them with the marinade. Marinate for at least 30 minutes at room temperature.
Cook the noodles to package directions while you prepare the stir fry.
Heat the oil over medium heat until very hot. Add the ginger, scallion and garlic and stir-fry for 30 seconds. Add the red pepper, sliced scallions and water chestnuts and stir-fry until pepper just begins to soften. Add the scallops and their marinade and stir-fry until the scallops turn opaque.
Dissolve the cornstarch in the broth. Add the broth to the skillet and heat just until boiling. Serve over hot noodles.
Per Serving: 374 Cal (26% from Fat, 23% from Protein, 51% from Carb); 21 g Protein; 11 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 47 g Carb; 2 g Fiber; 6 g Sugar; 53 mg Calcium; 2 mg Iron; 830 mg Sodium