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 FRY SCALLOPS
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
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
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.
THAI SCALLOP SAUTE
Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops., In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.
Nutrition Facts : Calories 268 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1000mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
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
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
SPICY SCALLOP AND SNOW PEA STIR-FRY
It's scallops season here in Maine! Our local supermarket chain (Hannaford's) included the following recipe in their monthly magazine. Outstanding!
Provided by lecole54
Categories Chinese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
- Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
- Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.
CHICKEN AND SCALLOP STIR FRY
Originally this recipe came from Recipezaar's "Stir Fry Scallops" But I didn't have a lot of the ingredients so it ended up being very different! I loved the outcome and thought it would be best just to post a separate variation to that recipe. We ate it with rice but my family had suggested they would have liked it with rice noodles also. Hope you enjoy it as much as we did :)
Provided by Lady MoM
Categories One Dish Meal
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Clean and chop all your vegetables, place in bowl and set aside.
- Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
- Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
- Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
- Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
- Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
- Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
- Serve over your rice or rice noodles!
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
FAST AND EASY SCALLOP STIR FRY FOR ONE
Make and share this Fast and Easy Scallop Stir Fry for One recipe from Food.com.
Provided by anme7039
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place scallops in a bowl with soy sauce and sherry, garlic, and ginger. Let marinate for a few minutes.
- Heat oil to med. in a skiller and add scallops and marinade and cook until almost done.
- Add cooked broccoli and stir fry sauce to the pan and simmer until scallops are done. Serve over rice.
Nutrition Facts : Calories 527.7, Fat 28.2, SaturatedFat 4, Cholesterol 18.5, Sodium 2137.4, Carbohydrate 38.8, Fiber 3.3, Sugar 2.3, Protein 17.5
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 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.
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- Bring a large pot of salted water to a full rolling boil over high heat. Drain the pasta, then add the pasta to the boiling water. Cook for only 1 minute. Drain the noodles and rinse under cold water to stop the cooking process. Allow to drain well.
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- Bring a pot of water to boil. Cook the scallops for 30 seconds. Remove the scallops from the boiling water with a strainer. Drained and set aside.
- Heat up a wok or skillet with the oil. Add the garlic and stir-fry until aromatic. Add in the bell peppers, stir fry until you smell the aromas of the bell peppers. Transfer the scallops into the wok or skillet, stir to combine well with the bell peppers.
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- Cut scallops in half horizontally to form thin discs. Set aside. In a small bowl combine orange juice, soy sauce, cornstarch, ground ginger and crushed red pepper.
- Coat an extra-large nonstick skillet or wok with canola oil spray and heat over high heat until hot. Stir-fry the broccoli and sweet pepper for 2 minutes, until the broccoli is bright green.
- Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, reserved scallops, shrimp and orange juice mixture. Cook for 3 to 4 minutes, stirring, until the scallops and shrimp are opaque and cooked through. Serve immediately over hot cooked rice.
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