Stir Fried Scallops With Fresh Basil 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

SEARED SCALLOPS WITH GARLIC BASIL BUTTER



Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 10m

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

  • Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
  • Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
  • While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
  • Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
  • Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g

STIR-FRIED SCALLOPS WITH FRESH BASIL



Stir-Fried Scallops With Fresh Basil image

Make and share this Stir-Fried Scallops With Fresh Basil recipe from Food.com.

Provided by AmandaInOz

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces fresh scallops
2 tablespoons oil
3 garlic cloves, peeled and chopped
3 fresh lime leaves, cut into thin strips
1/2 cup dried Chinese mushrooms
1/4 cup bamboo shoot, shredded
3 tablespoons oyster sauce
15 sweet basil (Thai)

Steps:

  • Rise scallops and score diagonally.
  • In a wok, heat oil, garlic and lime leaves on high heat until oil bubbles.
  • Add scallops, mushrooms, bamboo shoots and oyster sauce. Stir-fry for 3-5 minutes or until scallops are cooked.
  • Mix in basil and serve on a bed of steamed cabbage.

Nutrition Facts : Calories 123.2, Fat 7.3, SaturatedFat 0.9, Cholesterol 18.9, Sodium 461.7, Carbohydrate 4.1, Fiber 0.3, Sugar 0.3, Protein 10.2

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.

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.

BAY SCALLOP STIR-FRY



Bay Scallop Stir-Fry image

Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 12

Coarse salt and ground pepper
1 cup long-grain white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower
1 red bell pepper (ribs and seeds removed), thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry

Steps:

  • In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
  • In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
  • Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

Nutrition Facts : Calories 365 g, Fat 6 g, Fiber 3 g, Protein 25 g

STIR-FRIED SCALLOPS WITH ASPARAGUS



Stir-Fried Scallops With Asparagus image

Frozen scallops are acceptable for dish if fresh are not available. Remove the shells first if you are using fresh in the Chinese dish. Cook time includes 20-minute standing time. From Ethnic Cuisine.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces shucked scallops
2 teaspoons salt
8 ounces fresh asparagus spears
3 tablespoons peanut oil or 3 tablespoons sesame oil
2 ounces canned bamboo shoots, drained, rinsed, and julienned or 2 ounces fresh bamboo shoots, boiled in water for 30 minutes, drained and julienned
1 small carrot, finely sliced
4 slices fresh gingerroot
1 pinch white pepper
2 tablespoons shaoxing rice wine
2 tablespoons chicken stock
1 teaspoon sesame oil

Steps:

  • Sprinkle the scallops with half the salt. Let stand for 20 minutes.
  • Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
  • Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
  • Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

SAUTéED SCALLOPS STUFFED WITH BASIL



Sautéed Scallops Stuffed With Basil image

Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you happen to cut the scallops all the way through, sandwich them back together around the basil; scallops have enough gelatin to more or less stick to themselves. This recipe can also be made with pesto, but homemade pesto takes a bit of time, and the scallops cook in no time at all, so the pesto sort of slows the recipe down. A whole basil leaf serves the same purpose and is much quicker. Serve the scallops on a bed of mixed greens. Deglazing the pan with lemon juice is a nice touch; the warm dressing on cool greens is a treat. And you can use wine, stock, soy sauce or any number of other liquids to play around with the flavor of the dish as you like.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

20 large fresh basil leaves
1 small clove garlic, peeled
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 1/4 to 1 1/2 pounds fairly uniform large sea scallops
3 tablespoons fresh lemon juice
4 to 6 cups mixed greens, washed and dried

Steps:

  • Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
  • Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
  • Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
  • Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 1 gram, TransFat 0 grams

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS



Stir-Fried Scallops With Sugar Snap Peas image

This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. corected for the missing amount of soy sauce.

Provided by Sandyg61

Categories     Asian

Time 14m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons oil
2 garlic cloves, minced
3 teaspoons ginger, minced
2/3 lb sugar snap pea
1 lb scallops
2 scallions, cut into 1 inch lengths
2 1/2 tablespoons oyster sauce
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
cooked rice

Steps:

  • Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
  • Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
  • Add the peas and cook for 1 minute.
  • Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
  • Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
  • Serve with rice.

Nutrition Facts : Calories 216.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 37.5, Sodium 581.5, Carbohydrate 14.2, Fiber 2.9, Sugar 3.5, Protein 21.1

BEEF & SCALLOP STIR-FRY



Beef & Scallop Stir-Fry image

Make and share this Beef & Scallop Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Meat

Time 11m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons peanut oil
1 teaspoon minced garlic
1 lb beef, cut for stir fry
1 pinch red pepper flakes
3/4 lb sea scallops
1 pinch red pepper flakes
1 1/4 cups sliced green onions
1 tablespoon water
1 pinch fresh ginger
1 pinch white pepper
1 teaspoon salt

Steps:

  • Heat oil in wok or large skillet until almost smoking.
  • Add garlic and beef, then scallops, and stir-fry about 30 seconds.
  • Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

Nutrition Facts : Calories 895.4, Fat 87.7, SaturatedFat 34.7, Cholesterol 132.8, Sodium 950.4, Carbohydrate 5.4, Fiber 0.9, Sugar 0.8, Protein 20.2

SEARED SCALLOPS WITH BASIL RISOTTO



Seared Scallops With Basil Risotto image

There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.

Provided by Kelly Senyei

Categories     Summer     Risotto     Rice     Pineapple     Basil     Scallop     Seafood     Pescatarian     Dinner     Soy Free     Tree Nut Free     Peanut Free     Parmesan

Yield 4 servings

Number Of Ingredients 13

2 cups pineapple juice
1 ½ cups vegetable broth
3 tablespoons unsalted butter
⅓ cup minced yellow onion
1 tablespoon minced garlic
1 ¼ cups uncooked Arborio rice
¾ cup freshly grated Parmesan cheese
½ teaspoon kosher salt, plus more for seasoning
¼ teaspoon black pepper, plus more for seasoning
3 tablespoons minced fresh basil
1 pound sea scallops
2 tablespoons vegetable oil, plus more as needed
½ cup microgreens, for serving

Steps:

  • Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
  • Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
  • Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
  • Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
  • Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
  • Divide the risotto among serving plates and top with the scallops.
  • Garnish with microgreens and serve.

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From ricardocuisine.com


RECIPES > RICE > HOW TO MAKE STIR FRIED SCALLOPS WITH LEEKS
Heat a wok or large frying pan until it is hot, then add the oil, leeks, scallions, garlic, ginger and salt and stir-fry for 1 minute. Add the sauce ingredients and stir-fry the mixture for 3 minutes. Lastly, add the scallops and continue to stir-fry for 4 more minutes, or until the scallops are just cooked. Serve at once.
From mobirecipe.com


GARLIC BASIL SEARED SCALLOPS – YEP YUMMY
Directions. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan.
From yepyummy.com


CHINESE SCALLOP STIR FRY RECIPE | CDKITCHEN.COM
directions. Heat oil in wok or large skillet over medium high heat. Add scallops and stir fry 2 minutes. Stir in mushrooms, water chestnuts, pepper, carrot, and onions; stir fry 2 minutes. Combine broth, sherry, soy sauce, cornstarch, ginger, and pepper. Add to wok along with snow peas. Cook 1 to 2 minutes, or until sauce is clear and thickened ...
From cdkitchen.com


THAI CHICKEN (OR SCALLOPS) WITH FRESH SWEET BASIL - RECIPE
2020-12-11 Chop chile peppers. Thinly slice chicken into 2-inch strips (or, if using scallops, rinse and score diagonally). Heat oil. Add garlic and lime leaves. Add chicken (or scallops), mushrooms, bamboo shoots, oyster sauce, and red chile peppers; stir fry for five minutes or until chicken (or scallops) is cooked. Mix in basil and serve on a bed of ...
From cooks.com


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