Bobs Shrimp Scallops And Asparagus Stir Fry Recipes

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SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
  • Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

SPICY STIR-FRY WITH SCALLOPS



Spicy Stir-Fry with Scallops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons peanut oil
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
1 1/2 tablespoons cornstarch
1 tablespoon minced fresh ginger
About 2 teaspoons sriracha (more or less to taste)
1 pound scallops (16/20), cleaned
One 15-ounce can baby corn, cut in half crosswise
1 yellow summer squash, diced
1 head broccoli, cut into florets
8 ounces fresh snow peas, trimmed
1 Fresno or Thai chile, sliced thin
Jasmine rice, for serving
3 scallions, sliced thin
1/4 cup fresh cilantro leaves

Steps:

  • Heat a large nonstick skillet over medium-high heat and add the peanut oil.
  • In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
  • Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
  • Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
  • Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
  • Serve immediately over rice and garnish with the scallions and cilantro.

ASPARAGUS SCALLOP STIR-FRY



Asparagus Scallop Stir-Fry image

With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound bay scallops
3 tablespoons cornstarch
2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 cups cut fresh asparagus (2-inch pieces)
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup slivered almonds
Hot cooked rice, optional

Steps:

  • If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside. , In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 294 calories, Fat 12g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1153mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

I found this recipe from a brochure that came with my new Anchor Corningware.... The brochure was called "Cooking with Bob and Joyce" I had to try this and it was amazing....So easy and wonderful on a summer day not having to heat house with stove or oven since it's cooked in the microwave.... Serve over cooked white rice....

Provided by gertc96

Categories     Lactose Free

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups Japanese-style vegetables (I used a stir-fry mixture and it turned out great)
1 (6 ounce) package frozen pea pods
1/3 cup water
1 tablespoon cornstarch
3 tablespoons soy sauce
3 tablespoons sherry wine
1 tablespoon vegetable oil
2 teaspoons sugar
1/2 teaspoon ground ginger
1 lb medium shrimp, shelled and deveined
1/2 lb bay scallop

Steps:

  • In 2 quart casserole, combine Japanese-style vegetables and pea pods.
  • Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
  • Let stand, covered for 5 minutes.
  • Drain and set aside.
  • In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
  • Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
  • Pour over vegetables.
  • Stir in shrimp and scallops.
  • Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
  • Let stand, covered for 10 minute.

Nutrition Facts : Calories 193.2, Fat 4, SaturatedFat 0.6, Cholesterol 127.7, Sodium 679.3, Carbohydrate 7.9, Fiber 1, Sugar 1.9, Protein 23.5

SCALLOPS AND ASPARAGUS STIR-FRY



Scallops and Asparagus Stir-Fry image

Savory scallops, crisp-tender asparagus and juicy cherry tomatoes blend together beautifully in this fresh-tasting stir-fry from Lisa Lancaster of Tracy, California. Sesame oil and soy sauce delicately accent the colorful combo that's festive enough to serve when company comes.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon cornstarch
3/4 cup chicken broth
1 teaspoon reduced-sodium soy sauce
3/4 pound sea scallops, halved
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons canola oil
1 cup halved cherry tomatoes
2 green onions, sliced
1 teaspoon sesame oil
1/8 teaspoon pepper
2 cups hot cooked rice

Steps:

  • Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. , Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

Nutrition Facts : Calories 215 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 314mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

STIR-FRIED SCALLOPS AND ASPARAGUS



Stir-Fried Scallops and Asparagus image

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. -Barbara Schindler, Napoleon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 package (3 ounces) chicken ramen noodles
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, julienned
3 green onions, thinly sliced
1 garlic clove, minced
1 pound sea scallops, halved horizontally
1 tablespoon lime juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 to 1 teaspoon hot pepper sauce

Steps:

  • Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 578mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SCALLOPS AND ASPARAGUS STIR-FRY



Scallops and Asparagus Stir-Fry image

Make and share this Scallops and Asparagus Stir-Fry recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon cornstarch
3/4 cup chicken broth
1 teaspoon reduced sodium soy sauce
3/4 lb sea scallops, halved
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons canola oil
1 cup halved cherry tomatoes
2 green onions, sliced
1 teaspoon sesame oil
1/8 teaspoon pepper
2 cups hot cooked rice

Steps:

  • Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
  • In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
  • Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
  • Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

SHRIMP AND SCALLION STIR-FRY



Shrimp and Scallion Stir-Fry image

Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less. This light and flavorful version amps up shrimp with garlic, red pepper flakes, and fresh lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
2 bunches scallions, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
Coarse salt
Cooked rice, for serving

Steps:

  • Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

Nutrition Facts : Calories 237 g, Fat 5 g, Fiber 1 g, Protein 21 g

SHRIMP AND SCALLOPS WITH ASIAN EGGPLANT



Shrimp and Scallops with Asian Eggplant image

Categories     Shellfish     Stir-Fry     Quick & Easy     Dinner     Basil     Seafood     Scallop     Shrimp     Eggplant     Fall     Cilantro     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 12

2 scallions
1/2 lb large shrimp (about 12), shelled and deveined
1/2 lb sea scallops, tough muscles removed
3 1/2 to 5 tablespoons vegetable oil
1 (1/2-lb) Asian eggplant or small Italian eggplant, halved lengthwise and cut diagonally into 1/2-inch-thick slices
1/4 cup water
1 tablespoon soy sauce
1 to 2 teaspoons sugar
1/4 teaspoon Asian chile paste
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro leaves
1 tablespoon small fresh basil leaves

Steps:

  • Cut scallion greens into 1-inch lengths, reserving white parts for another use.
  • Pat shellfish dry and season with salt and pepper.
  • Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then stir-fry eggplant with salt and pepper until golden brown on both sides and cooked through (add 1 1/2 tablespoons more oil if eggplant is sticking to skillet). Transfer eggplant to a plate as cooked and keep warm, covered.
  • Add 2 tablespoons oil to skillet and sear shrimp and scallops in batches, without crowding, until just cooked through, about 4 minutes. Transfer to plate and keep warm, covered.
  • Add water, soy sauce, sugar, and chile paste to skillet and simmer, stirring, until reduced by half. Stir in lime juice.
  • Serve shellfish and eggplant with sauce, scallion greens, cilantro, and basil.

SCALLOPS WITH ASPARAGUS



Scallops with Asparagus image

Categories     Shellfish     Vegetable     Sauté     Quick & Easy     Spring     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Steps:

  • Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  • Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
  • Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
  • Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
  • Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
  • Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  • Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  • Serve scallops topped with asparagus and sauce.

STIR-FRIED ASPARAGUS, SCALLOPS AND SESAME SEEDS



Stir-Fried Asparagus, Scallops and Sesame Seeds image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound asparagus, stalks trimmed and cut diagonally into 1-inch slices
2 tablespoons peanut or safflower oil
1 clove garlic, minced
3 scallions, finely chopped
1 teaspoon fresh ginger, minced
1 pound scallops
1 teaspoon cornstarch mixed with 1 teaspoon dry sherry or water
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds

Steps:

  • Steam the asparagus for one to two minutes until al dente. Remove from heat and set aside.
  • Heat the oil in a wok or large frying pan. Stir-fry the garlic, scallions and ginger for one minute. Add scallops and the asparagus and stir-fry for 30 seconds. Add the corn-starch mixture and bring to a boil.
  • Add the soy sauce and sesame oil with the sesame seeds. Toss mixture well and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 669 milligrams, Sugar 2 grams, TransFat 0 grams

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SHRIMP MUSHROOM AND ASPARAGUS STIR FRY WITH COUSCOUS
Bring the remaining 1 cup of water to a boil. Put the couscous and green onions in a medium bowl. Stir in the boiling water. Let stand, covered, at least 10 minutes. Meanwhile, heat 1 teaspoon oil in a large nonstick pan or wok over high heat. Cook the mushrooms for 2 minutes. Cook the asparagus for 3 minutes, or until tender-crisp, stirring ...
From sitecore93prodrecipes.heart.org


SEAFOOD AND ASPARAGUS STIR-FRY - BIGOVEN.COM
Try this Seafood and Asparagus Stir-Fry recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. STIRFRY INGREDIENTS; 1 ts Sesame oil; 1/2 lb Shrimp,medium,raw** 1/2 c ...
From bigoven.com


10 BEST SHRIMP ASPARAGUS STIR FRY RECIPES - YUMMLY
2022-05-21 Shrimp and Asparagus Stir Fry Wok and Skillet. oyster sauce, shrimp, cooking oil, onion, soy sauce, brown sugar and 4 more. Shrimp with Asparagus Stir Fry Oh Snap! Let's eat! cornstarch, asparagus, cooking oil, salt, shrimp, garlic, rice cooking wine and 1 more.
From yummly.com


SCALLOP AND ASPARAGUS STIR-FRY RECIPE | CDKITCHEN.COM
Do not overcook. Drain and rinse under cold water. Combine chicken broth, cornstarch and soy sauce and set aside. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes. Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained asparagus, tomatoes and green onions; heat.
From cdkitchen.com


STIR-FRIED CHILI SCALLOPS WITH BABY BOK CHOY - RECIPE - FINECOOKING
Sprinkle on 1/4 tsp. of the salt and stir-fry 30 seconds or until the scallops are opaque but not cooked through. Transfer the scallops to a plate. Swirl the remaining 1 Tbs. oil into the wok, add the bok choy and bell peppers, sprinkle on the remaining 1/4 tsp. salt, and stir-fry 1 minute or until the bok choy just begins to turn bright green.
From finecooking.com


SCALLOP AND ASPARAGUS STIR-FRY - THRIFTY FOODS
Method. Place the oil in a large non-stick skillet or wok over medium-high heat. When hot, add the scallops and cook 30 seconds per side, remove and set aside. Add the asparagus, ginger and garlic to the wok or skillet and stir-fry 1 minute. Add the chili sauce, soy sauce and lime juice and bring to a simmer. Return the scallops to the pan and ...
From thriftyfoods.com


10-MINUTE LAMB AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
2022-04-13 Step 1. Heat a dry large cast-iron skillet over medium-high until beginning to smoke. Pour in 1 Tbsp. vegetable oil, then add 1 lb. ground lamb and use a wooden spoon or heatproof spatula to press ...
From bonappetit.com


TAIWANESE STYLE STIR-FRIED SCALLOPS AND SHRIMP WITH CHIVES | WOK ...
This Taiwanese Style Stir-Fried Scallops and Shrimp with Chives dish is so succulent and rich tasting, yet the ingredient list is so simple! As is typical for Wok Wednesdays, making this stir-fry required a trip to the Asian market for one ingredient I did not have, yellow chives. Neither did the market. Gah! Yellow chives are grown in the dark, kind of like white asparagus, and are very …
From karenskitchenstories.com


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