SPECIAL SCALLOPS AND CHICKEN
I make this main course when I want to wow company. It tastes heavenly, and guests always love it. The subtle flavor of tarragon in the creamy sauce complements the mushrooms, chicken and scallops nicely. -Sheila Vail Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 421 calories, Fat 22g fat (8g saturated fat), Cholesterol 121mg cholesterol, Sodium 355mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
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.
SCALLOP STIR FRY
My husband makes this for us about once a week. It is so wonderful that I had to post it. We often use chicken instead of scallops and substitute different types of cabbage. It always turns out delicious. The garlic is KEY! :)
Provided by Jessievs
Categories Asian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat half of the olive oil in a large pan over very high heat. Add scallops and cook until just done. Remove and set aside.
- Add broccoli and bok choy. Saute until they begin to brown and add bell peppers, onions and garlic. Pour in half of the rice wine vinegar, more olive oil and some soy sauce.
- When vegetables are almost fully cooked, return the scallops to the pan. Add water chestnuts, bamboo shoots, remaining olive oil, rice wine vinegar and soy sauce. before serving add cashews and allow them to cook for a minute.
- Serve immediately over a bed of white rice.
- NOTE: The scallops tend to lose a lot of moisture into the pan. It is sometimes necessary to drain off the excess liquid, and return the pan to the stove for a moment before serving.
Nutrition Facts : Calories 416.1, Fat 24.8, SaturatedFat 3.7, Cholesterol 50, Sodium 358.9, Carbohydrate 20, Fiber 3, Sugar 3.9, Protein 30.5
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 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
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
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!
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- In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
- In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
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- Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add gingerroot, crushed red pepper, and garlic; stir-fry 1 minute. Add peas and sweet red pepper; stir-fry 3 minutes. Remove vegetable mixture from wok; set aside. Wipe wok dry with a paper towel.
- Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add scallops; stir-fry 3 minutes or until scallops are opaque. Add chicken broth mixture to wok; cook, stirring constantly, 1 minute or until mixture is thickened. Return vegetable mixture to wok; cook, stirring constantly, until mixture is thoroughly heated. Serve over rice. Garnish with green onion strips, if desired.
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- In a small bowl, combine the stock with the soy sauce, vinegar, cornstarch, sugar and crushed red pepper.
- Set a nonstick wok over high heat until very hot. Add 2 tablespoons of oil and swirl to coat. Add half the garlic and stir-fry for 30 seconds. Add the beef and scallops and stir-fry until the meat is no longer pink, 3 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons of oil to the wok and swirl to coat. Add the remaining half of the garlic and stir-fry for 30 seconds. Add the bell pepper, corn and scallions and stir-fry until crisp-tender, 2 to 3 minutes. Stir the sauce mixture and add to the wok. Stir-fry until the sauce thickens, about 2 minutes. Return the beef and scallops to the wok, stir to coat, then stir in the basil. Transfer to a platter and serve.
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- First, make sure to soak or rinse off the starch from your quinoa. Then cook in broth according to instructions. I usually add in a dash of salt and oil, bring to a boil, them simmer until fluffy (about 20 minutes or less).
- While the quinoa is cooking, sauté your scallops in 1/2 tbsp coconut butter or coconut oil (which is good for higher heat) or other oil of choice, and your chives. Add in a tsp of tamari or balsamic vinegar to give it a nice brown glaze. Sautee on medium high for about 6 minutes or until scallops are almost opaque.
- Once the quinoa is cooked, fluff it then move it into a larger pan or wok. Add in your eggs, garlic, tamari sauce, onion, addition 1/2 to 1 tbsp coconut butter, and veggies, and stir-fry it until eggs and veggies are cooked and scrambled. Add in your scallops and the sauce from the scallops the last few minutes. Or feel free to keep them separate and serve on top of each other.
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