Stir Fried Scallops And Onion Recipes

STIR-FRIED SCALLOPS

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.

SPICY STIR-FRY WITH SCALLOPS

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.

STIR-FRIED SCALLOPS AND ONION

Steps:

• 1. Quarter scallops or cut in 1/4-inch slices if large cut in half if small. Slice onion thin. 2. Heat oil. Add onion and stir-fry to soften. Add scallops and stir-fry quickly to brown. 3. Sprinkle with salt and pepper, then with sherry. Stir-fry over medium heat until scallops are done (2 to 3 minutes). Serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.