Instructions: Seafood Alternatives: shrimp, squid rings

If using large sea scallops, halve or quarter them. Heat a wok or large skillet over high heat, add 2 teaspoons of the oil and turn the pan to coat the sides. Allow the oil to heat briefly, then add the garlic and green onion and cook, stirring, until fragrant and very lightly colored, about 30 seconds.

Add the bell pepper strips and continue stir-frying until they begin to soften but are not limp, 2 to 3 minutes. Transfer the vegetables to a bowl and set aside.

Heat another teaspoon of oil in the pan. Add half the scallops and cook, stirring, until lightly browned and opaque in the center, 1 to 2 minutes. Transfer the scallops to the bowl with the bell peppers, heat the remaining oil and cook the remaining scallops.

Return the vegetables and scallops to the pan and add the dried red pepper flakes, if using, with the soy sauce and sesame oil. Stir just to thoroughly mix and coat, then transfer the stir-fry to individual plates and serve immediately.

This recipe yields 4 servings.

Comments: Here soy sauce and sesame oil finish the stir-fry, but you could instead use a favorite teriyaki sauce or other stir-fry sauce. White or brown rice is the perfect accompaniment.

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