Shrimp And Scallop Stir Fry Recipes

Steps:

• In 2 quart casserole, combine Japanese-style vegetables and pea pods.
• Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
• Let stand, covered for 5 minutes.
• Drain and set aside.
• In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
• Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
• Pour over vegetables.
• Stir in shrimp and scallops.
• Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
• Let stand, covered for 10 minute.

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.

Steps:

• In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
• Preheat oven to 400 degrees F.
• Roast shrimp shells until crispy brown. In food processer, coarsely chop.
• In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
• Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
• In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.

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.

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.

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
• Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
• In a medium bowl, mix together the flour, black pepper, and clam juice.
• Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

Steps:

• Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

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.

Steps:

• If using frozen shrimp, do not thaw.
• Place in a sieve and rinse under cold running water until ice crystals melt.
• Pat dry with paper towels.
• Remove tiny tough muscle from sides of scallops, if necessary.
• Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
• In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.
• Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
• Thinly slice green onions and set aside.
• Place scallops in a bowl.
• Then lightly sprinkle with cornstarch.
• Stir until evenly coated.
• Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
• Add coated scallops to hot pan, shaking off excess cornstarch.
• Cook until golden, from 1 to 2 minutes per side.
• Add shrimp to pan.
• If using uncooked shrimp, stir-fry 2 minutes.
• If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
• Immediately add pepper strips.
• Then stir in sherry mixture.
• Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.
• Remove from heat and sprinkle with green onions.
• Wonderful served over steamed rice or noodles and drizzled with pan sauce.

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.

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.

Steps:

• Place a wok over medium high heat.
• When wok is hot, add 1 tablespoon butter.
• When butter is melted, add carrot and onion and stir fry for 3 mins.
• Add 1 tablespoon more butter then add zucchini, mushrooms, and peppers.
• Stir fry until carrot is tender crisp to bite (about 2 more mins).
• Remove vegetables from wok and keep warm.
• Add remaining 2 tablespoons butter to wok.
• When butter is melted, stir in pesto sauce.
• Add shrimp and scallops and stir fry until the shrimp are pink and the scallops are opaque (about 3 to 4 mins).
• Return vegetables to wok and stir until vegetables are hot and coated with sauce.
• Serve with hot steamed rice and freshly grated parmesan cheese, if desired.