Wok Scallop Salad

• 2 cups fresh Sugar Snap peas
• 2 cups tightly packed torn spinach
• 1 (8-ounce) can sliced water chestnuts
• 2 carrots, shredded
• 1/4 cup olive oil
• 1 pound bay scallops
• 2 tablespoons tamari
• 2 tablespoons plum wine
• 1 1/2 tablespoons sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons minced garlic

1. Cook peas in boiling water to cover 30 seconds; drain. Plunge into ice water to stop the cooking process; drain.
2. Combine peas, spinach, water chestnuts, and shredded carrots in a large bowl; set aside.
3. Cook scallops in hot olive oil in a wok or heavy skillet over high heat until lightly browned, turning once. Set aside.
4. Combine tamari and next 5 ingredients, stirring until blended; drizzle over vegetable mixture, tossing gently. Top with scallops.

fresh sugar, torn spinach, water chestnuts, carrots, olive oil, bay scallops, tamari, plum wine, sesame oil, rice wine vinegar, fresh ginger, garlic

Taken from www.myrecipes.com/recipe/wok-scallop-salad (may not work)