VIETNAMESE STIR-FRIED SCALLOPS
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
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.
ASIAN GINGER SCALLOP STIR-FRY
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
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.
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
BAY SCALLOP STIR-FRY
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
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
More about "vietnamese stir fried scallops recipes"
CUCKOO KITCHEN | VIETNAMESE STIR-FRIED SCALLOPS
From kitchen.cuckoobrunei.com
VIETNAMESE STIR-FRIED SCALLOPS | RICARDO
From ricardocuisine.com
4/5 (45)Calories 745 per servingCategory Main Dishes
- 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.
STIR FRIED CHINESE SCALLOPS | MRFOOD.COM
From mrfood.com
STIR FRIED SCALLOPS WITH XO SAUCE RECIPE - SPRING TOMORROW
From springtomorrow.com
VIETNAMESE-STYLE SCALLOPS WITH PAPAYA SALAD RECIPE - BBC FOOD
From bbc.co.uk
STIR-FRIED BEEF WITH SCALLOP AND ASPARAGUS (Bò XàO Sò ĐIệP ...
From vietnamesefood.com.vn
10 BEST SCALLOPS WITH VEGETABLES STIR FRY RECIPES | YUMMLY
From yummly.com
CHINESE STIR-FRIED SCALLOPS WITH BABY BOK CHOY | ASIAN ...
From asianinspirations.com.au
VIETNAMESE STIR-FRIED SCALLOPS - PLAIN.RECIPES
From plain.recipes
VIETNAMESE STYLE SCALLOPS WITH PEANUTS & GREEN ONION ...
From wanderingsinmykitchen.com
SEARED SCALLOPS WITH VIETNAMESE DRESSING | SEAFOOD RECIPES ...
From sbs.com.au
SIMPLE VIETNAMESE STIR FRY SAUCE (NướC SốT XàO) — VICKY PHAM
From vickypham.com
VIETNAMESE STIR-FRIED MIXED VEGETABLES RECIPE
From thespruceeats.com
VIETNAMESE STIR-FRIED SCALLOPS | RICARDO | RECIPE | ASIAN ...
From pinterest.ca
VIETNAMESE STIR FRY RECIPES - DRHAIDAR.COM
From drhaidar.com
ASIAN VEGETABLE STIR FRY WITH SCALLOPS — FAR WEST SCALLOPS
From farwestscallops.com
Mì XàO GIòN (CRISPY NOODLE STIR FRY) – TAKES TWO EGGS
From takestwoeggs.com
EASY VIETNAMESE SCALLOPS RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
VIETNAMESE STIR-FRIED SCALLOPS - RECIPES LIST
From recipes-list.com
SEARED SCALLOPS ON VIETNAMESE POMELO SALAD - DELECTABILIA
From delectabilia.com
SCALLOPS RECIPE WITH VIETNAMESE SAUCE
From olivemagazine.com
VIETNAMESE SCALLOP FRIED RICE | RECIPES | WW USA
VIETNAMESE FLAVOURS FOR FRIENDS AND FAMILY | LIFE AND ...
From theguardian.com
VIETNAMESE FRIED TOFU WITH SCALLIONS - DELIGHTFUL PLATE
From delightfulplate.com
VIETNAMESE STYLE SCALLOPS | RECIPES | LEE KUM KEE HOME | USA
From usa.lkk.com
VIETNAMESE STIR RECIPE
From crecipe.com
VIETNAMESE SEAFOOD STIR-FRY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RICARDO CUISINE: RECIPES, COOKING TIPS, MENUS, MEAL PLANS ...
From ricardocuisine.com
PAN-SEARED SCALLOPS WITH ASPARAGUS STIR-FRY- HOW TO COOK ...
From tasteasianfood.com
VIETNAMESE STIR-FRIED SCALLOPS | RICARDO
From pinterest.fr
VIETNAMESE STIR-FRIED SCALLOPS | RICARDO
From pinterest.com
VIETNAMESE STIR FRY RICE NOODLES WITH BEEF (PHO XAO THIT ...
From delightfulplate.com
STIR FRIED SCALLOPS WITH VEGETABLES – IN DIANES KITCHEN
From indianeskitchen.com
TAIWANESE STYLE STIR-FRIED SCALLOPS AND SHRIMP WITH CHIVES ...
From karenskitchenstories.com
SCALLOP VIETNAMESE SPRING ROLL RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
VIETNAMESE STIR FRY RECIPES - LITTLETECHIESHOP.COM
From littletechieshop.com
SIXI SCALLOP - CHINESE STIR-FRY SCALLOP WITH VEGETABLES
From thespruceeats.com
FRIED SCALLOP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SZECHUAN SCALLOPS - RASA MALAYSIA
From rasamalaysia.com
STIR-FRIED SCALLOPS
From completerecipes.com
VIETNAMESE GRILLED SCALLOPS WITH CHEESE (SO DIEP NUONG PHO ...
From vickypham.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #vegetables #asian #vietnamese #stove-top #scallops #shellfish #equipment
You'll also love