Stirfryscallops Recipes

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.

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:

• 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:

• 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.

Steps:

• Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

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.

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:

• Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
• If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
• In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
• In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
• Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
• Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.

Steps:

• Rince the scallops and pat dry with paper towel. In a small bowl, mix orange juice, soy sauce, vinegar and sesame oil. Set aside. In a skillet, heat 1 tablespoon vegetable oil at medium-high heat. Add scallops and cook, while stirring, for about 2 minutes or until opaque. Set aside on a plate.
• In the skillet, add remaining vegetable oil, sugar snap-peas, bell pepper and green onion, cook, while stirring, 2 to 3 minutes or until veggies are tender but still crunchy. Add the scallops, mini corn and the mixture of orange juice and cook, while stirring, for 1 minute or until hot. Remove from the heat.
• In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.

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:

• Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth. Reserve. Preheat a wok with 2 tablespoons of the oil. Coat scallops with cornstarch and add to the wok. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste. Stir in reserved ginger mixture cook for 1 to 2 minutes more. Remove scallops from sauce arrange on a serving dish. Reserve the sauce separately.
• Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown. Season with salt and pepper, to taste. Keep warm, in the wok.
• In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes. Drain noodles. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles. Serve with lemon slices.

Steps:

• Rinse and pat dry scallops. If using sea scallops, cut into quarters; set aside.
• Wipe mushrooms with damp towel and slice.
• Rinse and chop broccoli and pepper into bite size pieces. Mince garlic and set aside with vegetables.
• Heat half of the oil in a non-stick skillet over medium-low heat:saute garlic for 1 to 2 minutes.
• Raise temperature to medium high, add vegetables and stir-fry until tender about 4 to 5 minutes.
• Add remaining oil and scallops to pan and stir-fry until scallops are opaque, about 4 to 5 minutes. Add teriyaki sauce and heat about 1 minute. Serve over cooked brown rice.

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.

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!

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:

• In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
• Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
• Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.