Best Scallop Stir Fry Recipes

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SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

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



Scallop Stir-Fry image

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

12 ounces fresh or frozen sea scallops, thawed
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1 cup water
2 teaspoons reduced-sodium soy sauce
2 medium carrots, thinly sliced
3 celery ribs, thinly sliced
3 teaspoons canola oil, divided
4 ounces fresh mushrooms, quartered
4 green onions, cut into 1-inch pieces
4 garlic cloves, minced
1 teaspoon curry powder
2 teaspoons minced fresh gingerroot
Hot cooked rice, optional

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

BAY SCALLOP STIR-FRY



Bay Scallop Stir-Fry image

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

Coarse salt and ground pepper
1 cup long-grain white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower
1 red bell pepper (ribs and seeds removed), thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry

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

SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE



Shrimp and Scallop Stir-Fry with Pineapple Fried Rice image

Provided by Food Network

Categories     main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 35

3 tablespoons oil
3/4 cup julienned carrots
1/3 cup thinly sliced onions
1/4 cup thinly sliced-on-the-bias celery
8 jumbo scallops
12 (16 to 20/ per pound) shrimp
3/4 cup shiitake mushrooms
4 pieces baby bok choy
1 1/2 cups Lobster Sauce, recipe follows
Pineapple Fried Rice, recipe follows
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup onions, chopped
1/4 cup carrots, chopped
1/4 cup celery chopped
3 garlic cloves, minced
3 teaspoons finely ground lemongrass stalks
1/3 cup sherry
1/2 cup white wine
4 cups fish stock
1 bay leaf
1 teaspoon black peppercorns
4 to 6 thyme stems
1 tablespoon sugar
2 tablespoon tomato paste
1 tablespoon lobster base
7 tablespoons peanut oil, divided
1/4 cup red onion, medium diced
2 tablespoons ginger, finely diced
2 tablespoons carrots, diced small
2 tablespoons red bell peppers, small diced
1/4 cup Chinese sausage, thinly sliced
1/4 cup water chestnuts
1/2 cup pineapple, diced small
2 cups day-old rice

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.

ASPARAGUS SCALLOP STIR-FRY



Asparagus Scallop Stir-Fry image

With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound bay scallops
3 tablespoons cornstarch
2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 cups cut fresh asparagus (2-inch pieces)
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup slivered almonds
Hot cooked rice, optional

Steps:

  • If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside. , In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 294 calories, Fat 12g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1153mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

SCALLOP STIR-FRY



Scallop Stir-Fry image

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

1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 tablespoon olive or vegetable oil
3/4 pound asparagus, cut into 1-inch pieces (2 1/2 cups)
1 large red bell pepper, cut into thin strips
1 small onion, chopped (1/4 cup)
2 garlic cloves, finely chopped
3/4 pound sea scallops, cut in half
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon sesame oil
1/4 teaspoon red pepper sauce

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

SPICY SCALLOP AND SNOW PEA STIR-FRY



Spicy Scallop and Snow Pea Stir-Fry image

It's scallops season here in Maine! Our local supermarket chain (Hannaford's) included the following recipe in their monthly magazine. Outstanding!

Provided by lecole54

Categories     Chinese

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

6 tablespoons water, divided
2 tablespoons reduced sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon red pepper flakes, crushed (or to taste)
1 teaspoon canola oil
1 lb scallops (sea)
1 teaspoon garlic, minced
1 tablespoon ginger, peeled and grated
1 orange bell pepper, cut into thin 2-inch lengths
1/2 lb snow peas
1 scallion, thinly sliced (optional garnish)

Steps:

  • In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
  • Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
  • Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
  • Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.

SCALLOP AND VEGETABLE STIR-FRY



Scallop and Vegetable Stir-Fry image

Provided by Katherine Grasso

Categories     Ginger     Vegetable     Stir-Fry     Scallop     Fall     Bon Appétit     New Jersey

Yield Serves 2

Number Of Ingredients 13

3 tablespoons light soy sauce
1 teaspoon cornstarch
2 tablespoons oriental sesame oil
2 tablespoons peanut oil
6 asparagus spears, trimmed, cut into 1-inch pieces
6 mushrooms, sliced
3 green onions, sliced
1 carrot, peeled, sliced
1/2 red bell pepper, cut into matchstick-size strips
1 zucchini, sliced
3 large garlic cloves, finely chopped
2 teaspoons minced fresh ginger
1/2 pound bay scallops

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.

SCALLOP & ASPARAGUS STIR FRY



Scallop & Asparagus Stir Fry image

Make and share this Scallop & Asparagus Stir Fry recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb asparagus, trimmed and cut diagonally into 2-inch lengths
3/4 cup chicken broth, reduced sodium
1 tablespoon cornstarch
1 teaspoon light soy sauce
12 ounces sea scallops, halved
1 cup white mushroom, trimmed and sliced
1 garlic clove
1 teaspoon dark sesame oil
1 cup cherry tomatoes, halved
3 scallions, chopped

Steps:

  • Boil one inch of water in a large saucepan.
  • Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
  • Drain and rinse under cold water.
  • In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
  • Heat a large non-stick skillet or wok over high heat until hot.
  • Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
  • Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
  • Add the asparagus, cherry tomatoes and scallions.
  • Season to taste with salt and pepper.
  • Stir-fry until heated through, and then serve over rice or pasta.

Nutrition Facts : Calories 118.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 20.6, Sodium 577, Carbohydrate 11.4, Fiber 2.7, Sugar 2.9, Protein 14.6

SCALLOP AND SNAP PEA STIR-FRY



Scallop and Snap Pea Stir-Fry image

Scallops are rich and sweet and can be substituted for shrimp in most dishes. When buying, choose scallops that are similar in size and are pink or ivory (not white).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

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.

Nutrition Facts : Calories 158 g, Fat 4 g, Fiber 2 g, Protein 20 g

ASIAN GINGER SCALLOP STIR-FRY



Asian Ginger Scallop Stir-fry image

Love scallops? This is a quick and tasty wok recipe to serve two as a main meal or four as part of an Asian banquet.

Provided by Daydream

Categories     Asian

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 tablespoons fresh lime juice
2 tablespoons shaoxing rice wine
1 clove garlic, crushed
8 ounces scallops
1 tablespoon sesame oil
1/2 inch fresh ginger (about 2 teaspoons finely grated)
4 spring onions
1/2 red pepper, diced
3 ounces button mushrooms
2 teaspoons soy sauce
black pepper, freshly ground
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
  • Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
  • Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
  • Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
  • Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
  • Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
  • Add the soy sauce and mix thoroughly with all the other ingredients.
  • Season to taste with freshly ground black pepper.
  • Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
  • Serve immediately with steamed white rice.

SCALLOP STIR-FRY WITH NOODLES



Scallop Stir-Fry with Noodles image

This yummy recipe is an all-time favorite. It'll leave dinner guests begging for more.

Provided by Alixandra Lange

Categories     Seafood     Shellfish     Scallops

Time 47m

Yield 4

Number Of Ingredients 13

¼ cup olive oil
salt and ground black pepper to taste
1 pound fresh sea scallops
½ cup chicken broth
¼ cup white wine
¼ cup lemon juice
2 teaspoons minced garlic
1 ½ teaspoons butter
1 teaspoon capers
½ pound broccoli florets
2 cups water
1 (3 ounce) package instant ramen noodles (such as Nissin® Top Ramen®), seasoning packet discarded
1 tablespoon cornstarch

Steps:

  • Heat olive oil, salt, and black pepper in a skillet over medium heat. Cook scallops in hot oil just until opaque in the center, about 3 minutes.
  • Combine chicken broth, wine, and lemon juice in a saucepan. Bring to a boil; cook until reduced by half, about 5 minutes. Add garlic, butter, and capers; simmer until garlic sauce is fragrant, about 2 minutes.
  • Pour garlic sauce over scallops in the skillet. Add broccoli. Reduce heat to medium-low, cover, and let steam until broccoli softens, about 7 minutes.
  • Bring 2 cups of water to boil in a saucepan. Add ramen noodles and cook until soft, about 3 minutes. Drain noodles; stir into scallops. Add cornstarch, mixing well to make sure there are no lumps.
  • Remove skillet from heat, cover, and let sit until flavors combine, about 2 minutes.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 20.4 g, Cholesterol 51.6 mg, Fat 20 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 4.7 g, Sodium 544.2 mg, Sugar 1.6 g

CHICKEN AND SCALLOP STIR FRY



Chicken and Scallop Stir Fry image

Originally this recipe came from Recipezaar's "Stir Fry Scallops" But I didn't have a lot of the ingredients so it ended up being very different! I loved the outcome and thought it would be best just to post a separate variation to that recipe. We ate it with rice but my family had suggested they would have liked it with rice noodles also. Hope you enjoy it as much as we did :)

Provided by Lady MoM

Categories     One Dish Meal

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 22

1/4 cup soya sauce
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon smooth peanut butter
1/2 teaspoon ginger
2 garlic cloves, minced
1/2 teaspoon black pepper
1 tablespoon flour
1 (454 g) bag scallops
2 chicken breasts, diced
1 tablespoon Worcestershire sauce
2 teaspoons salt and pepper, each
1 red bell pepper, chopped julienne
1 onion, chopped
8 green beans, end trimmed and cut in halves
1 celery, diagonally cut
2 medium carrots, diagonally cut
1/2 cup zucchini, cut into thin strips
1 -2 tablespoon sesame oil (very important for flavor)
6 -8 cups hot cooked rice or 6 -8 cups rice noodles

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!

SEA SCALLOP STIR-FRY



Sea Scallop Stir-Fry image

Looking for a hearty seafood dinner? Then try this stir fry that's made with sea scallops, vegetables and noodles - ready in 30 minutes. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 tablespoon olive or vegetable oil
3/4 pound asparagus, cut into 1-inch pieces (2 1/2 cups)
1 large red bell pepper, cut into thin strips
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
3/4 pound sea scallops, cut in half
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon sesame oil
1/4 teaspoon red pepper sauce

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 reserved seasoning packet, the soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallop mixture. Stir in noodles; heat through.

Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 15 mg, Fiber 2 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg

SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

I found this recipe from a brochure that came with my new Anchor Corningware.... The brochure was called "Cooking with Bob and Joyce" I had to try this and it was amazing....So easy and wonderful on a summer day not having to heat house with stove or oven since it's cooked in the microwave.... Serve over cooked white rice....

Provided by gertc96

Categories     Lactose Free

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups Japanese-style vegetables (I used a stir-fry mixture and it turned out great)
1 (6 ounce) package frozen pea pods
1/3 cup water
1 tablespoon cornstarch
3 tablespoons soy sauce
3 tablespoons sherry wine
1 tablespoon vegetable oil
2 teaspoons sugar
1/2 teaspoon ground ginger
1 lb medium shrimp, shelled and deveined
1/2 lb bay scallop

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.

Nutrition Facts : Calories 193.2, Fat 4, SaturatedFat 0.6, Cholesterol 127.7, Sodium 679.3, Carbohydrate 7.9, Fiber 1, Sugar 1.9, Protein 23.5

SCALLOP AND SHIITAKE STIR-FRY



Scallop and Shiitake Stir-Fry image

From Raymond Blanc. Four servings is based on serving as a starter or a light meal. Monkfish can be substituted for the scallops, and if you can't find bok choy you can use Chinese cabbage or spinach.

Provided by AmandaInOz

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

12 large scallops, and their corals
2 tablespoons sesame oil
3 tablespoons peanut oil
200 g small shiitake mushrooms
2 heads baby bok choy, leaves left whole, stalks sliced into 2cm pieces
150 g sugar snap peas, sliced in half lengthways
3 cm piece fresh gingerroot, finely chopped
2 garlic cloves, finely chopped
1 lime, juice of
salt & freshly ground black pepper

Steps:

  • Cut each scallop in half and each coral into three pieces.
  • Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
  • Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
  • spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
  • Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.

Nutrition Facts : Calories 201.4, Fat 17.3, SaturatedFat 2.8, Cholesterol 10.8, Sodium 190.2, Carbohydrate 6.2, Fiber 1.5, Sugar 1, Protein 6.6

SCALLOP AND VEGGIES STIR-FRY



Scallop and Veggies Stir-Fry image

Make and share this Scallop and Veggies Stir-Fry recipe from Food.com.

Provided by Boomette

Categories     Peppers

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces small scallops (fresh or frozen, thawed)
2 tablespoons orange juice
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar or 1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 cup sugar snap pea, cut in half
1 red bell pepper, cut in thin slices
1/2 cup green onion, cut in slices
0.5 (19 ounce) can miniature corn cobs, drained and rinced
2 cups napa cabbage, cut in thin slices
2 cups fresh spinach, torn

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.

Nutrition Facts : Calories 170.5, Fat 8.7, SaturatedFat 1.2, Cholesterol 20.6, Sodium 621.5, Carbohydrate 11.1, Fiber 2.8, Sugar 3.4, Protein 12.8

FAST AND EASY SCALLOP STIR FRY FOR ONE



Fast and Easy Scallop Stir Fry for One image

Make and share this Fast and Easy Scallop Stir Fry for One recipe from Food.com.

Provided by anme7039

Categories     One Dish Meal

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

1/2 cup scallops
2 tablespoons soy sauce
1 tablespoon dry sherry
1 chopped garlic clove
1/4 teaspoon ground ginger
2 tablespoons sesame oil
1/2 cup cooked broccoli (or less or sometimes I add mushrooms too that I have sauteed)
1/4 cup stir fry garlic sauce
1/2 cup cooked rice

Steps:

  • Place scallops in a bowl with soy sauce and sherry, garlic, and ginger. Let marinate for a few minutes.
  • Heat oil to med. in a skiller and add scallops and marinade and cook until almost done.
  • Add cooked broccoli and stir fry sauce to the pan and simmer until scallops are done. Serve over rice.

Nutrition Facts : Calories 527.7, Fat 28.2, SaturatedFat 4, Cholesterol 18.5, Sodium 2137.4, Carbohydrate 38.8, Fiber 3.3, Sugar 2.3, Protein 17.5

BAY SCALLOP STIR FRY



BAY SCALLOP STIR FRY image

Categories     Shellfish     Fry     Quick & Easy     Dinner

Number Of Ingredients 11

1 cup rice
3/4 cup rice wine vinegar
1/4 cup soy sauce
1/2 tspn sesame oil
1 1/2 tspns cornstarch
1 tbspn vegetable oil
1 red bell pepper, thinly sliced
6 scallions, thinly sliced
2 carrots, cut into matchsticks
2 tspns minced ginger
2 tspns minced garlic

Steps:

  • cook rice accordingly, remove from heat and keep warm. 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.

SCALLOP STIR-FRY



Scallop Stir-Fry image

Soy sauce and sesame oil flavor this scrumptious scallop stir-fry.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 4

Number Of Ingredients 11

1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 tablespoon olive or vegetable oil
3/4 pound asparagus, cut into 1-inch pieces (2 1/2 cups)
1 large red bell pepper, cut into thin strips
1 small onion, chopped (1/4 cup)
2 garlic cloves, finely chopped
3/4 pound sea scallops, cut in half
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon sesame oil
1/4 teaspoon red pepper sauce

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

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