Sweet Spicy Coconut Shrimp and Scallop Stir Fry

Step 1: Shrimp and Scallops ... first a couple of notes about the seafood. Fresh is best - but, frozen will work just fine for this dish. Just remember, always thaw the seafood in the refrigerator, out of the bag or wrapping; and, in a colander over a bowl and covered. You don't want the seafood to set in water as it thaws. Then, let the seafood set on the counter (to take the chill off) before cooking. You never want to cook with cold seafood.

Step 2: Rice ... As mentioned, I love this over rice - but remember, this is quick cooking; so, make sure to start your side dish before you start the stir fry.

Step 3: Stir Fry Seafood ... Season the shrimp and scallops with salt and pepper; then, bring your pan up to high heat. Add the oil, then the shrimp. It is best to cook the shrimp and scallops separately (you don't want to over crowd the pan). Add the shrimp and toss to combine. Let the first side cook about 1 1/2-2 minutes, then flip. Cook approximately 1 more minute. Once they turn pink and begin to curl, they are done. Transfer to a plate, and cover to keep warm.

Step 4: Scallops are also quick, just a few minutes is all they take. Let the first side get nice and brown (about 1 1/2 minutes) ; then flip and finish another minute, until the scallops are firm to the touch. NOTE: If the scallops stick and don't want to be flipped ... they are not ready. Once they can be turned easily - they are done on that side. Again, do not over cook. then, remove the seafood to the plate with the shrimp, and cover while you prepare the vegetables.

Step 5: Stir Fry Vegetables ... In the same pan on medium high heat (reduce the heat a bit from the seafood); add 1/2 tablespoon oil, and add the peppers - saute 2 minutes, stirring often. Next, add in the zucchini, peas, water chestnuts, garlic, and ginger; and cook another 2 minutes, until the vegetables are crisp tender. Remember this is a stir fry - so, stir often - and, don't over cook.

Step 6: Seafood and Sauce ... Reduce to medium heat, and add the chili sauce, coconut milk; and, stir to combine - cook just a minute. Do not bring to a boil or the coconut milk will separate. Then, add the seafood back in and toss to coat. The seafood is done, you are just heating it back up - 1 minute is all it needs.

Step 7: Serve and ENJOY! ... I prefer this over rice, however baby spinach is also very nice - for a more 'low carb' dish. It is very quick cooking, which is nice for a weeknight dinner. There is a bit of prep; but, nothing difficult.