Wok Scallop Salad

Ingredients

• 1 pound bay scallops 
• 8 ounce water chestnuts sliced canned
• 2  carrots shredded
• 1 tablespoon ginger fresh minced
• 1.5 teaspoons garlic minced
• 0.3 cup olive oil 
• 2 tablespoons plum wine 
• 1 tablespoon rice wine vinegar 
• 1.5 tablespoons sesame oil 
• 2 cups tightly torn spinach packed
• 2 cups sugar snap peas fresh
• 2 tablespoons tamari sauce 

Equipment

• bowl
• frying pan
• wok

Directions

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.