Best Stir Fried Scallops With Ginger Root Recipes

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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.

SPICY STIR-FRY WITH SCALLOPS



Spicy Stir-Fry with Scallops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons peanut oil
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
1 1/2 tablespoons cornstarch
1 tablespoon minced fresh ginger
About 2 teaspoons sriracha (more or less to taste)
1 pound scallops (16/20), cleaned
One 15-ounce can baby corn, cut in half crosswise
1 yellow summer squash, diced
1 head broccoli, cut into florets
8 ounces fresh snow peas, trimmed
1 Fresno or Thai chile, sliced thin
Jasmine rice, for serving
3 scallions, sliced thin
1/4 cup fresh cilantro leaves

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.

FRIED SCALLOPS WITH CITRUS GINGER SAUCE



Fried Scallops With Citrus Ginger Sauce image

Make and share this Fried Scallops With Citrus Ginger Sauce recipe from Food.com.

Provided by Denver cooks

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1 tablespoon fine julienne of peeled fresh gingerroot
1 tablespoon cornstarch
1 tablespoon oriental sesame oil (available at most supermarkets and specialty food shops)
2 teaspoons salt
1 1/2 lbs sea scallops (halved or quartered if large, rinsed and drained well)
1 1/2 cups cornstarch
vegetable oil (for deep frying)

Steps:

  • Make the sauce: In a small bowl stir together the lemon juice, orange juice, ginger root, cornstarch, sesame oil and salt.
  • Dredge the scallops in the cornstarch, coating them well and shaking off the excess.
  • In the fryer, heat the oil to 370º F. Fry the scallops in the basket, in batches, for 1 ½ to 2 minutes or until they are golden, transferring them as they are fried to a large skillet. Stir the sauce, pour it over the scallops, and bring it to a boil, stirring.
  • Simmer the mixture, stirring to coat the scallops with the sauce, for 30 seconds to 1 minute, or until the sauce is thickened and the scallops are heated through.

Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.6, Cholesterol 56.3, Sodium 1442.3, Carbohydrate 53, Fiber 0.6, Sugar 1.5, Protein 28.9

GINGER SCALLOPS WITH RICE NOODLES



Ginger Scallops With Rice Noodles image

Provided by Moira Hodgson

Categories     main course

Time 20m

Yield 8 first-course or 4 main- course servings

Number Of Ingredients 12

1 pound bay or sea scallops
Juice of 1 lime
1 10-ounce package rice noodles
Salt
1 tablespoon sesame oil
1 tablespoon soy sauce
1 to 2 tablespoons flour
4 tablespoons peanut or vegetable oil
1 clove garlic, green part removed, minced
2 tablespoons chopped fresh ginger
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander leaves, chopped

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

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.

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

STIR-FRIED SCALLOPS



Stir-Fried Scallops image

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

1 small onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3/4 pound sea scallops, halved
2 medium plum tomatoes, chopped
2 tablespoons lemon juice
1/8 teaspoon pepper
Hot cooked pasta or rice, optional

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

STIR FRY SCALLOPS



Stir Fry Scallops image

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

2 tablespoons soy sauce
2 tablespoons lemon juice
4 tablespoons rice vinegar
2 tablespoons brown sugar
2 teaspoons dry sherry
1 clove garlic, crushed
1/8 teaspoon ground black pepper
1 1/2 tablespoons cornstarch
1 lb fresh large scallop
1 lb fresh snow pea
1 lb fresh white mushroom, sliced
1 red bell pepper
1 yellow bell pepper
1 onion, quartered and separated
1 -2 tablespoon peanut oil
hot cooked rice or angel hair pasta

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

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.

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