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1
If using frozen shrimp, do not thaw.
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2
Place in a sieve and rinse under cold running water until ice crystals melt.
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3
Pat dry with paper towels.
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4
Remove tiny tough muscle from sides of scallops, if necessary.
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5
Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
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6
In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.
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7
Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
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8
Thinly slice green onions and set aside.
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9
Place scallops in a bowl.
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10
Then lightly sprinkle with cornstarch.
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11
Stir until evenly coated.
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12
Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
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13
Add coated scallops to hot pan, shaking off excess cornstarch.
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14
Cook until golden, from 1 to 2 minutes per side.
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15
Add shrimp to pan.
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16
If using uncooked shrimp, stir-fry 2 minutes.
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17
If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
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18
Immediately add pepper strips.
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19
Then stir in sherry mixture.
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20
Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.
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21
Remove from heat and sprinkle with green onions.
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22
Wonderful served over steamed rice or noodles and drizzled with pan sauce.
