Gingerstirfriedscallops Recipes

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STIR-FRIED SCALLOPS



Stir-Fried Scallops image

Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. -Stephany Gocobacki, San Rafael, California

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 small onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3/4 pound sea scallops, halved
2 medium plum tomatoes, chopped
2 tablespoons lemon juice
1/8 teaspoon pepper
Hot cooked pasta or rice, optional

Steps:

  • In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.

Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

TRIPLE THE GINGER COOKIES



Triple the Ginger Cookies image

These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.

Provided by Laria Tabul

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 2h30m

Yield 18

Number Of Ingredients 10

¾ cup butter
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger

Steps:

  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  • Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g

MOM'S GINGER SNAPS



Mom's Ginger Snaps image

Fabulous, spicy cookies.

Provided by Elaine

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup white sugar for decoration

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g

GINGER-CHICKEN STIR-FRY



Ginger-Chicken Stir-Fry image

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 16

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

Steps:

  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
  • Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
  • Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

EASY GINGER PORK STIR-FRY



Easy Ginger Pork Stir-Fry image

An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. -Adeline Russell, Hartford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1 tablespoon sugar
1-1/2 teaspoons ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 pork tenderloin (1 pound), cut into 2-inch strips
2 tablespoons canola oil, divided
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
Hot cooked rice
Minced fresh cilantro, optional

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.

Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 958mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

SCALLOP STIR-FRY



Scallop Stir-Fry image

This saucy seafood stir-fry from our Test Kitchen features scallops, curry, ginger and a colorful medley of vegetables.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 15

12 ounces fresh or frozen sea scallops, thawed
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1 cup water
2 teaspoons reduced-sodium soy sauce
2 medium carrots, thinly sliced
3 celery ribs, thinly sliced
3 teaspoons canola oil, divided
4 ounces fresh mushrooms, quartered
4 green onions, cut into 1-inch pieces
4 garlic cloves, minced
1 teaspoon curry powder
2 teaspoons minced fresh gingerroot
Hot cooked rice, optional

Steps:

  • If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside. , In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute longer. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.

Nutrition Facts : Calories 213 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 581mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES



Gingered Scallops with Colorful Soba Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

1 1/2 tablespoons dry white wine
1 1/2 tablespoons orange juice
1 tablespoon minced ginger
1 tablespoon minced red bell pepper
1 tablespoon minced yellow bell pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon minced cilantro leaves
1/2 teaspoon sugar
Salt and white pepper
1/2 pound soba (Japanese thin brown wheat noodles)
12 fresh spinach leaves
1/2 cup julienned carrots
1/2 cup julienned red bell pepper
1/2 cup julienned zucchini
12 fresh basil leaves
1 tablespoon minced cilantro
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon sesame seed oil
1 teaspoon minced garlic
2 teaspoons canola oil
1 1/2 pounds scallops

Steps:

  • In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
  • Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
  • In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.

GINGER SIRLOIN STRIPS



Ginger Sirloin Strips image

"A wonderful blend of fruity flavors with just the right touch of ginger makes this fabulous stir-fry dish a winner with our family," writes Jill Cox of Lincoln, Nebraska. "I came up with the recipe one night while experimenting with ways to do something new with beef strips!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 7 servings.

Number Of Ingredients 9

1 can (14 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
2 tablespoons cornstarch
1-1/2 pounds beef top sirloin steak, cut into strips
4-1/2 teaspoons minced fresh gingerroot
1 tablespoon olive oil
1 can (14 ounces) whole-berry cranberry sauce
1 cup thinly sliced green onions
Hot cooked rice

Steps:

  • Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside., In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice.

Nutrition Facts : Calories 303 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 60mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 19g protein.

ASIAN GINGER SCALLOP STIR-FRY



Asian Ginger Scallop Stir-fry image

Love scallops? This is a quick and tasty wok recipe to serve two as a main meal or four as part of an Asian banquet.

Provided by Daydream

Categories     Asian

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 tablespoons fresh lime juice
2 tablespoons shaoxing rice wine
1 clove garlic, crushed
8 ounces scallops
1 tablespoon sesame oil
1/2 inch fresh ginger (about 2 teaspoons finely grated)
4 spring onions
1/2 red pepper, diced
3 ounces button mushrooms
2 teaspoons soy sauce
black pepper, freshly ground
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
  • Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
  • Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
  • Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
  • Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
  • Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
  • Add the soy sauce and mix thoroughly with all the other ingredients.
  • Season to taste with freshly ground black pepper.
  • Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
  • Serve immediately with steamed white rice.

FRIED SCALLOPS WITH CITRUS GINGER SAUCE



Fried Scallops With Citrus Ginger Sauce image

Make and share this Fried Scallops With Citrus Ginger Sauce recipe from Food.com.

Provided by Denver cooks

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1 tablespoon fine julienne of peeled fresh gingerroot
1 tablespoon cornstarch
1 tablespoon oriental sesame oil (available at most supermarkets and specialty food shops)
2 teaspoons salt
1 1/2 lbs sea scallops (halved or quartered if large, rinsed and drained well)
1 1/2 cups cornstarch
vegetable oil (for deep frying)

Steps:

  • Make the sauce: In a small bowl stir together the lemon juice, orange juice, ginger root, cornstarch, sesame oil and salt.
  • Dredge the scallops in the cornstarch, coating them well and shaking off the excess.
  • In the fryer, heat the oil to 370º F. Fry the scallops in the basket, in batches, for 1 ½ to 2 minutes or until they are golden, transferring them as they are fried to a large skillet. Stir the sauce, pour it over the scallops, and bring it to a boil, stirring.
  • Simmer the mixture, stirring to coat the scallops with the sauce, for 30 seconds to 1 minute, or until the sauce is thickened and the scallops are heated through.

Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.6, Cholesterol 56.3, Sodium 1442.3, Carbohydrate 53, Fiber 0.6, Sugar 1.5, Protein 28.9

STIR FRY SCALLOPS



Stir Fry Scallops image

DONT BOTHER WITH TAKE-OUT. THIS IS SO QUICK AND EASY AND IT WILL SATISFY YOUR CRAVING FOR CHINESE. GET THE SCALLOPS ON SALE AND YOUR DINNER WILL BE ECONOMICAL TOO!

Provided by BoxOWine

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons soy sauce
2 tablespoons lemon juice
4 tablespoons rice vinegar
2 tablespoons brown sugar
2 teaspoons dry sherry
1 clove garlic, crushed
1/8 teaspoon ground black pepper
1 1/2 tablespoons cornstarch
1 lb fresh large scallop
1 lb fresh snow pea
1 lb fresh white mushroom, sliced
1 red bell pepper
1 yellow bell pepper
1 onion, quartered and separated
1 -2 tablespoon peanut oil
hot cooked rice or angel hair pasta

Steps:

  • RINSE SCALLOPS WELL, PAT DRY.
  • WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.
  • DIVIDE MARINADE IN HALF.
  • TOSS SCALLOPS WITH 1/2 MARINADE.
  • HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
  • REMOVE SCALLOPS AND SET ASIDE.
  • STIR FRY VEGETABLES UNTIL TENDER CRISP.
  • ABOUT 3-4 MINS.
  • PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
  • STIR UNTIL HEATED THROUGH.
  • SERVE OVER RICE OR ANGEL HAIR PASTA.

Nutrition Facts : Calories 290.6, Fat 5.1, SaturatedFat 0.8, Cholesterol 37.4, Sodium 701.6, Carbohydrate 33.7, Fiber 5.7, Sugar 15.9, Protein 27.8

VIETNAMESE STIR-FRIED SCALLOPS



Vietnamese Stir-Fried Scallops image

Make and share this Vietnamese Stir-Fried Scallops recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup coconut milk
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon chili paste (to taste)
6 ounces rice vermicelli
1 1/2 lbs medium scallops
1/4 cup peanut oil
4 green onions, white part only, thinly sliced on the diagonal (set aside green parts for garnish)
2 carrots, thinly julienned
1 garlic clove, chopped
1 tablespoon toasted sesame oil
1/2 cup roasted peanuts
1/4 cup cilantro
salt

Steps:

  • Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
  • Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
  • Pat the scallops dry with paper towels.
  • Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
  • In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
  • Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.

GINGER PORK STIR-FRY



Ginger Pork Stir-Fry image

My recipe box is full of delicious pork recipes, but this fast-to-fix stir-fry really stands out from the rest. My family loves the citrus glaze that coats the tender pork and vegetables. Ginger, garlic and orange juice provide its terrific taste. -Jackie Hannahs, Cedar Springs, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1 cup orange juice
2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into thin strips
1 tablespoon canola oil
1 small onion, sliced
1/4 pound fresh snow peas
1/2 sweet red pepper, julienned
Hot cooked rice
Optional: Chopped green onion and sesame seeds

Steps:

  • In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside. , In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes., Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Garnish with green onion and sesame seeds, if desired.

Nutrition Facts : Calories 228 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 508mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

GINGER SCALLOPS WITH RICE NOODLES



Ginger Scallops With Rice Noodles image

Provided by Moira Hodgson

Categories     main course

Time 20m

Yield 8 first-course or 4 main- course servings

Number Of Ingredients 12

1 pound bay or sea scallops
Juice of 1 lime
1 10-ounce package rice noodles
Salt
1 tablespoon sesame oil
1 tablespoon soy sauce
1 to 2 tablespoons flour
4 tablespoons peanut or vegetable oil
1 clove garlic, green part removed, minced
2 tablespoons chopped fresh ginger
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander leaves, chopped

Steps:

  • Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
  • Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
  • Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
  • Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
  • Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED SCALLOPS WITH GINGER SAUCE



Seared Scallops with Ginger Sauce image

Provided by Katherine Anastasia

Categories     Milk/Cream     Ginger     Scallop     Summer     Cilantro     Bon Appétit     Pasadena     California

Yield Makes 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter 1 tablespoon olive oil
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion, finely chopped

Steps:

  • Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

GINGER STIR FRIED SCALLOPS



Ginger Stir Fried Scallops image

Make and share this Ginger Stir Fried Scallops recipe from Food.com.

Provided by Recipe Reader

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb scallops
1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons dry sherry
2 tablespoons ginger, minced
1 garlic clove, minced
1/2 cup clam juice (bottled)
2 teaspoons cornstarch
2 teaspoons water
2 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil
1 cup green onion, sliced
salt and pepper

Steps:

  • In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
  • Meanwhile combine the sauce ingredients and set aside.
  • Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
  • Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
  • Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
  • Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
  • Season with pepper and serve.

Nutrition Facts : Calories 219.7, Fat 8, SaturatedFat 1, Cholesterol 37.5, Sodium 884.7, Carbohydrate 13.3, Fiber 1.2, Sugar 2.5, Protein 21.1

SAUTEED SCALLOPS WITH GINGER



Sauteed Scallops with Ginger image

Categories     Ginger     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 tablespoon vegetable oil
1 tablespoon unsalted butter
3/4 pound sea scallop, halved horizontally
2 teaspoons minced peeled fresh gingerroot
1 shallot, minced
2 tablespoons minced scallion greens
1 teaspoon fresh lemon juice, or to taste

Steps:

  • In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.

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10 BEST SCALLOPS WITH VEGETABLES STIR FRY RECIPES | YUMMLY
10-best-scallops-with-vegetables-stir-fry-recipes-yummly image
2022-06-26 Shrimp and Scallop Vegetable Stir-Fry Eating Well. garlic, broccoli florets, fresh ginger, crushed red pepper, shiitake mushrooms and 8 more. Chicken and Vegetable Stir-Fry McCormick. sugar, red bell pepper, …
From yummly.com


10 BEST BAKED SCALLOPS WITH RITZ CRACKERS RECIPES
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2022-06-30 Legal Seafood Baked Scallops Copykat Recipes. butter, salt, buttermilk, lemon, sea scallops, fresh thyme leaves and 2 more.
From yummly.com


STIR-FRIED SCALLOPS WITH SNOWPEAS AND GINGER RECIPE
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Add scallops to the wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and rest on kitchen paper. 3. Add snowpeas, spring …
From goodfood.com.au


GARLIC GINGER PORK STIR FRY - THE CHUNKY CHEF
2019-01-27 MAKE THE STIR FRY. In a wok or large skillet, stir-fry pork in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. Remove to a plate. In the same pan, add remaining 1 Tbsp oil, garlic and ginger, cooking for 30 seconds, then add stir-fry vegetables and cook until …
From thechunkychef.com
Ratings 52
Calories 315 per serving
Category Main Course


EASY STIR-FRIED CHICKEN WITH GINGER AND SCALLIONS RECIPE
2022-01-27 Mix well and marinate for 30 minutes in the refrigerator. After 30 minutes, take the chicken out of the refrigerator. Heat 2 tablespoons of oil in a wok over high heat until smoking. …
From seriouseats.com


STIR FRIED SINGAPORE NOODLES WITH GARLIC GINGER SAUCE RECIPE
2014-01-07 Soak the rice noodles in a large bowl of cold water. Wash and cut all the vegetables. Mix the ingredients for the sauce in a small bowl and set aside. Heat the oil in a large skillet …
From pinchofyum.com


GINGER CHICKEN STIR FRY - OMNIVORE'S COOKBOOK
2020-03-01 Add half of the julienned ginger to the pan and fry it with the chicken, until the bottom of the chicken is browned. Add the sauce to the pan and stir for about 30 seconds so that the …
From omnivorescookbook.com


STIR FRIED XO SCALLOPS - A RECIPE BLOG
2021-02-08 Once seared remove them from pan and set aside. In the same pan, add the garlic, ginger, chillies and spring onion and stir fry for a few minutes until they release their aromatics. …
From arecipeblog.com


GINGER STIR FRIED SCALLOPS - GLUTEN FREE RECIPES
Ginger Stir Fried Scallops is Head to the store and pick up water, vegetable oil, scallops, and a few other things to make it today. To use up the dry sherry you could follow this main course …
From fooddiez.com


10 BEST DEEP FRIED SCALLOPS RECIPE IDEAS - PINTEREST
Deep Fried Scallops. We used RI clam batter mix with about 1/8 cup of Franks Red Hot Sauce mixed in. Heat the oil to 400* dip scallops 1 at a time into batter then into the oil. takes only …
From pinterest.ca


GINGER SHRIMP AND SCALLOP BROCHETTES | METRO
Preparation. Preheat barbecue to medium heat. Using wooden skewers prepare 4 brochettes of scallops and 4 of shrimp. Place in glass dish and set aside. In a saucepan, bring ginger sauce …
From metro.ca


GINGER STIR FRIED SCALLOPS RECIPE - WEBETUTORIAL
Ginger stir fried scallops is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make ginger stir fried …
From webetutorial.com


PAN-FRIED SCALLOPS WITH GINGER, GARLIC AND CHILLI BUTTER RECIPE
2020-09-04 Remove from the pan. Add the butter to the pan and allow it to melt, then add the ginger, garlic and chilli and fry for two minutes, until softened. Add the scallops back to the pan …
From telegraph.co.uk


PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
2021-08-27 Place scallops in a single layer onto the hot oil and sear, without moving, for 2-3 minutes, until a crust forms on the bottom. Sear on the other side. Flip the scallops and add …
From wholesomeyum.com


GINGER SCALLOPS STIR-FRY | HAIKU
Recipes Products About us News contest Contact. fr Find our products. Ginger Scallops Stir-Fry. Prep time: 15 minutes. Cooking time: 6 minutes. Servings: 4 servings. Print. Ingredients. 1 …
From haikucuisine.com


LEMON AND GINGER SEA SCALLOPS | RICARDO
Ingredients. Juice of 2 lemons; 1/4 cup (60 ml) honey; 2 green onions, chopped; 1 tablespoon (15 ml) fresh ginger, grated; Salt and pepper; 20 large scallops
From ricardocuisine.com


PAN-FRIED SCALLOPS WITH CHILLI AND GINGER – HONEST MUM
2016-07-07 Heat the olive oil in a thick-bottomed frying pan on a low to medium heat and fry the chilli and ginger. Separate the white flesh from the corals and then fry the scallops with the …
From honestmum.com


STIR FRY: SCALLOPS IN GINGER - OYSTER SAUCE - YOUTUBE
Retired Chef Cook - Fai Lee . Demonstrate how to make this mouth watering - Stir Fry Scallops in ginger / oyster sauce. Easy to follow video cooking recipe. ...
From youtube.com


GINGERED SCALLOPS RECIPE | MYRECIPES
Advertisement. Step 2. While rice cooks, heat oil in a large skillet over high heat. Pat scallops dry with a paper towel; sprinkle with salt and pepper. Place scallops in pan; cook 2 minutes on …
From myrecipes.com


VIETNAMESE STIR-FRIED SCALLOPS | RICARDO
Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside. In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to …
From ricardocuisine.com


GRILLED SCALLOPS WITH GINGER SHALLOT SAUCE - CHEF JEN
2017-09-16 1. Preheat grill to high. 2. Melt coconut oil in a skillet over medium heat. Add shallot and garlic and cook for 1-2 minutes, or until fragrant. Add the remaining sauce ingredients and …
From chefjen.com


GINGER STIR FRIED SCALLOPS RECIPE - FOOD.COM | RECIPE | FRIED …
Jun 7, 2016 - from Williams Sonoma's Cooking Basics. Serve with steamed white rice.
From pinterest.com


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