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.
STIR-FRIED SCALLOPS
Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. -Stephany Gocobacki, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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
STIR-FRIED SCALLOPS AND ASPARAGUS
Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. -Barbara Schindler, Napoleon, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 578mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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
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
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
STIR-FRIED SCALLOPS WITH ASPARAGUS
Frozen scallops are acceptable for dish if fresh are not available. Remove the shells first if you are using fresh in the Chinese dish. Cook time includes 20-minute standing time. From Ethnic Cuisine.
Provided by Julie Bs Hive
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the scallops with half the salt. Let stand for 20 minutes.
- Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
- Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.
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
GINGER STIR FRIED SCALLOPS
Make and share this Ginger Stir Fried Scallops recipe from Food.com.
Provided by Recipe Reader
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
- Meanwhile combine the sauce ingredients and set aside.
- Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
- Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
- Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
- Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
- Season with pepper and serve.
Nutrition Facts : Calories 219.7, Fat 8, SaturatedFat 1, Cholesterol 37.5, Sodium 884.7, Carbohydrate 13.3, Fiber 1.2, Sugar 2.5, Protein 21.1
More about "stir fried scallops recipes"
CHINESE STIR-FRY SCALLOP WITH VEGETABLES RECIPE - THE …
From thespruceeats.com
4.2/5 (20)Total Time 30 minsCategory Entree, Dinner, LunchCalories 227 per serving
10 BEST SCALLOPS WITH VEGETABLES STIR FRY RECIPES
From yummly.com
STIR-FRIED SCALLOPS WITH SNOWPEAS AND GINGER RECIPE
From goodfood.com.au
TOP 41 STIR FRIED SCALLOPS AND ASPARAGUS RECIPES
From hercules.dixiesewing.com
STIR-FRIED SCALLOPS | SAVEUR
From saveur.com
SCALLOPS WITH STIR FRIED VEGETABLES • COOKS RECIPE COLLECTION
From cooksrecipecollection.com
STIR-FRIED SCALLOPS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STIR-FRIED SCALLOPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
VIETNAMESE STIR-FRIED SCALLOPS | RICARDO
From ricardocuisine.com
TOP 48 SPICY STIR FRY WITH SCALLOPS RECIPES - KEITH.ALFA145.COM
From keith.alfa145.com
KETO & LOW-CARB LEAN AND GREEN STIR-FRIED PORK TENDERLOIN
From leanandgreenrecipes.net
SCALLOP STIR FRY - THE DAILY MEAL
From thedailymeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love