SPICY STIR-FRY WITH SCALLOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
SHRIMP AND SCALLOP STIR-FRY
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
SCALLOP AND VEGGIES STIR-FRY
Make and share this Scallop and Veggies Stir-Fry recipe from Food.com.
Provided by Boomette
Categories Peppers
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rince the scallops and pat dry with paper towel. In a small bowl, mix orange juice, soy sauce, vinegar and sesame oil. Set aside. In a skillet, heat 1 tablespoon vegetable oil at medium-high heat. Add scallops and cook, while stirring, for about 2 minutes or until opaque. Set aside on a plate.
- In the skillet, add remaining vegetable oil, sugar snap-peas, bell pepper and green onion, cook, while stirring, 2 to 3 minutes or until veggies are tender but still crunchy. Add the scallops, mini corn and the mixture of orange juice and cook, while stirring, for 1 minute or until hot. Remove from the heat.
- In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.
Nutrition Facts : Calories 170.5, Fat 8.7, SaturatedFat 1.2, Cholesterol 20.6, Sodium 621.5, Carbohydrate 11.1, Fiber 2.8, Sugar 3.4, Protein 12.8
SCALLOP AND MIXED VEGETABLE SITR-FRY
I been wanting to cook like I want but do it on a budget so this is a simple and not expensive dish that taste good. This is a modification from the Scallop & Snow Pea Stir-Fry recipe I found at this website:http://www.myrecipes.com/recipe/scallop-snow-pea-stir-fry-10000001886189/
Provided by Tenshi22
Categories Lunch/Snacks
Time 45m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Chopped all vegetable and set aside.
- Add the minced ginger, garlic, and oil to sauce pan on medium high and stir till fragrant.
- Add scallops and cook for a minute.
- Then add the mixed vegetables and cook for another minute or so.
- Add the broth, soy sauce, and cook till almost a simmer.
- Turn the heat to low and add the onions and the noodles to the dish.
- Wait till it cools, the dish will thicken on it's on and divided into severing.
SCALLOP AND VEGETABLE STIR-FRY
Provided by Katherine Grasso
Categories Ginger Vegetable Stir-Fry Scallop Fall Bon Appétit New Jersey
Yield Serves 2
Number Of Ingredients 13
Steps:
- Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately.
MIXED VEGETABLE STIR FRY
Steps:
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
- Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
STIR-FRIED SCALLOPS
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
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
SCALLOP STIR-FRY
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
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
SEA SCALLOP STIR-FRY
Looking for a hearty seafood dinner? Then try this stir fry that's made with sea scallops, vegetables and noodles - ready in 30 minutes. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
- While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white.
- Mix contents of reserved seasoning packet, the soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallop mixture. Stir in noodles; heat through.
Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 15 mg, Fiber 2 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg
STIR-FRIED SCALLOPS WITH MIXED VEGETABLES
Number Of Ingredients 12
Steps:
- 1. Quarter scallops or cut in 1/4-inch slices if large cut in half if small. 2. Cut bamboo shoots first in 1/4-inch slices, then in 1/2-inch sections. Slice celery in 1/4-inch sections. Slice dried onions. Stem snow peas. 3. Blend cornstarch, soy sauce and cold water to a paste. 4. Heat oil. Add salt, then scallops, and stir-fry to coat with oil (about 1/2 minute). Add vegetables and stir-fry about 2 minutes more. 5. Add stock and sugar and heat quickly. Then cook, stirring, over medium heat, until vegetables are done (2 to 3 minutes). 6. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: * For the vegetables, substitute 1 pound string beans, cut in 1/2-inch lengths and parboiled and 2 tomatoes, peeled and cubed. Add the beans in step 4, the tomatoes after step 5. * Or substitute 1/2 cup water chestnuts, 1/2 cup white onions and 1/2 cup celery, all sliced. Add in step 4. Then, after step 5, add 1/2 cup canned pineapple chunks. * In step 1, dredge the scallops lightly with flour. * In step 3, add a few drops of sesame oil to the cornstarch paste. * In step 4, add to the hot oil 2 slices fresh ginger root and 1 garlic clove, both minced, and stir-fry to brown lightly. Then stir-fry scallops. Sprinkle with the salt and a dash of pepper before adding the vegetables. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SCALLOP STIR-FRY
Soy sauce and sesame oil flavor this scrumptious scallop stir-fry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 28m
Yield 4
Number Of Ingredients 11
Steps:
- Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
- While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white.
- Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallops mixture. Stir in noodles; heat through.
Nutrition Facts : Calories 125, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 2 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg
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SCALLOP AND VEGGIE STIR-FRY RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine AsianCategory EntreeServings 2Total Time 30 mins
- Heat grill. Spray grill basket with nonstick cooking spray. In shallow bowl, combine oil, salt and pepper; mix well. Add all remaining ingredients except stir-fry sauce; toss to coat. Place in sprayed grill basket.
- When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until scallops are opaque and vegetables are crisp-tender, shaking grill basket once or twice to turn and mix scallops and vegetables.
- Place stir-fry sauce in microwave-safe medium bowl. Microwave on HIGH for 20 to 30 seconds or until warm. Add scallops and vegetables; toss to coat.
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