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
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
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.
GINGER SCALLOPS WITH RICE NOODLES
Provided by Moira Hodgson
Categories main course
Time 20m
Yield 8 first-course or 4 main- course servings
Number Of Ingredients 12
Steps:
- Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
- Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
- Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
- Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
- Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams
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 AND VEGETABLE STIR-FRY
Provided by Katherine Grasso
Categories Ginger Vegetable Stir-Fry Scallop Fall Bon Appétit New Jersey
Yield Serves 2
Number Of Ingredients 13
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.
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
SALMON STIR-FRY
Start with fresh or defrosted frozen salmon and your favorite frozen veggies, and this Asian-inspired stir fry will be ready in minutes.
Provided by By Sarah Caron
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook rice in water as directed on package to make 4 cups cooked rice.
- Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
- Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes or until partially opaque. Cover the skillet and cook for another 2 to 3 minutes, until the salmon is opaque and flakes easy with fork.
- Remove cover from skillet; stir in the frozen vegetables. Add the vinegar and soy sauce; stir well. Cook for 2 to 3 minutes longeror until sauce is slightly reduced.
- Serve immediately over cooked rice with a little drizzle of soy sauce.
Nutrition Facts : Calories 510, Carbohydrate 49 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 0 g, TransFat 0 g
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Asian ginger scallop stir-fry is a popular and delicious seafood dish that hails from the Eastern regions of Asia. This tasty recipe combines savory and succulent pan-seared scallops with ginger, garlic, and a medley of fresh vegetables to create a flavorful and healthy meal. The stir-fry is easy to make and offers a great balance of protein, carbs, and healthy fats ideal for a balanced diet.
Scallops
One of the key ingredients in Asian ginger scallop stir-fry is, of course, scallops. Scallops are ocean-dwelling shellfish that chefs and home cooks alike love for their tender, melt-in-the-mouth texture and unique flavor. Fresh scallops, if you can find them or have access to them, make the dish taste even better. It's essential to choose scallops based on size, texture, and freshness.
How to choose the right scallops
When choosing scallops for your stir-fry recipe, here are a few things to keep in mind:
- Size: The bigger the scallop, the more likely it is to become dry when cooking or overcook. Generally, sea scallops are larger in size than bay scallops.
- Texture: Fresh scallops should have a firm, smooth texture without a slimy or mushy feel.
- Freshness: If possible, choose scallops that smell like the ocean, and are either still alive or were harvested recently.
Ginger
Another vital ingredient in Asian ginger scallop stir-fry is ginger. Ginger has a pungent flavor and a robust aroma that adds depth and zing to any dish. The root is one of the most widely used ingredients in Asian cuisine, where it's added to soups, stir-fries, and sauces. In this dish, fresh ginger is used to infuse the scallops and vegetables with a spicy-sweet taste that makes it irresistible.
What are the health benefits of ginger?
Ginger is not only flavorful, but it's also full of health benefits. Here are a few of them:
- Aids digestion: ginger contains compounds that help stimulate digestion, reduce bloating and ease stomach discomfort.
- Anti-inflammatory properties: the root contains bioactive compounds that can help reduce inflammation in the body and alleviate pain.
- Rich in antioxidants: ginger is packed with powerful antioxidants that can help protect against cell damage and aging.
Vegetables
No stir-fry is complete without a medley of colorful and crunchy vegetables. This recipe usually incorporates an array of veggies such as bell peppers, snow peas, carrots, and scallions. Vegetables add nutrition, flavor, and texture to the dish. Each vegetable used in this recipe has its unique flavor, making it perfect for a stir-fry recipe that requires a perfect balance of flavors. The vegetables are usually cut into bite-sized pieces to make them easy and quick to cook.
Why are vegetables important?
Vegetables offer a wide range of health benefits, such as:
- High in nutrients: Vegetables are packed with vitamins, minerals, and fiber, which are all important for maintaining good health.
- Low in calories: Most vegetables are low in calories, making them a great choice for people trying to lose weight or maintain a healthy weight.
- Reduce risk of chronic diseases: Eating a diet rich in vegetables has been linked to a reduced risk of chronic diseases such as heart disease, cancer, and diabetes.
Sauce
The sauce is what brings all the ingredients in a stir-fry together. A tasty sauce should complement the dish without overpowering the flavors of the other ingredients. The sauce used in Asian ginger scallop stir-fry usually consists of a blend of soy sauce, rice vinegar, sugar, and cornstarch. The starch thickens the sauce, giving it a glossy finish, while soy sauce adds a savory and salty depth to the dish.
How to make the perfect stir-fry sauce
Here are a few tips for creating a stir-fry sauce that's both flavorful and satisfying:
- Experiment with different flavors: Don't be afraid to try different combinations of flavors and textures to find the sauce that best complements your dish.
- Balance of sweet and sour: A good stir-fry sauce should balance sweet and sour flavors, with a hint of saltiness to enhance the dish's flavors.
- Thickening agent: A thickening agent like cornstarch ensures that the sauce evenly coats the ingredients in the stir-fry.
Conclusion
Asian ginger scallop stir-fry is a delicious and healthy seafood dish that's easy to prepare and perfect for any occasion. The tender and flavorful scallops combined with crunchy vegetables, ginger, and savory sauce make this dish one of the most beloved stir-fry recipes in Asian cuisine. The recipe is not only tasty, but it's also nutritious, making it an excellent meal option for people looking to maintain a healthy diet.