Best Stir Fried Scallops With Mixed Vegetables Recipes

SCALLOP AND VEGGIES STIR-FRY

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.

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.

SCALLOP AND MIXED VEGETABLE SITR-FRY

Steps:

• Chopped all vegetable and set aside.
• Add the minced ginger, garlic, and oil to sauce pan on medium high and stir till fragrant.
• Add scallops and cook for a minute.
• Then add the mixed vegetables and cook for another minute or so.
• Add the broth, soy sauce, and cook till almost a simmer.
• Turn the heat to low and add the onions and the noodles to the dish.
• Wait till it cools, the dish will thicken on it's on and divided into severing.

STIR FRY SCALLOPS

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.

STIR-FRIED SCALLOPS WITH MIXED VEGETABLES

Steps:

• 1. Quarter scallops or cut in 1/4-inch slices if large cut in half if small. 2. Cut bamboo shoots first in 1/4-inch slices, then in 1/2-inch sections. Slice celery in 1/4-inch sections. Slice dried onions. Stem snow peas. 3. Blend cornstarch, soy sauce and cold water to a paste. 4. Heat oil. Add salt, then scallops, and stir-fry to coat with oil (about 1/2 minute). Add vegetables and stir-fry about 2 minutes more. 5. Add stock and sugar and heat quickly. Then cook, stirring, over medium heat, until vegetables are done (2 to 3 minutes). 6. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: * For the vegetables, substitute 1 pound string beans, cut in 1/2-inch lengths and parboiled and 2 tomatoes, peeled and cubed. Add the beans in step 4, the tomatoes after step 5. * Or substitute 1/2 cup water chestnuts, 1/2 cup white onions and 1/2 cup celery, all sliced. Add in step 4. Then, after step 5, add 1/2 cup canned pineapple chunks. * In step 1, dredge the scallops lightly with flour. * In step 3, add a few drops of sesame oil to the cornstarch paste. * In step 4, add to the hot oil 2 slices fresh ginger root and 1 garlic clove, both minced, and stir-fry to brown lightly. Then stir-fry scallops. Sprinkle with the salt and a dash of pepper before adding the vegetables. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SCALLOP AND VEGETABLE STIR-FRY

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.

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.