Stir Fried Scallops And Apples Recipes

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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.

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

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

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

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

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