SCALLOP FRIED RICE WITH XO SAUCE AND CRISPY GARLIC
This Scallop fried rice will blow your mind. It's not just the fresh bay scallops that make it a treat for seafood lovers, it's the XO sauce (and of course, the crispy garlic chips) that brings this scallop fried rice to another level.
Provided by Bill
Categories Rice
Time 20m
Number Of Ingredients 12
Steps:
- It's generally best to prepare the rice the day before, although you can also do it the same day. The best way to do this is to follow the directions on your rice cooker and use a little bit less water so the rice comes out just slightly drier than usual. Let the rice cool uncovered and use a fork to break it up and fluff it. You can also refrigerate it the night before and when you're ready to use it the next day, rinse your hands in water and carefully break up the clumps of rice. The water should prevent or minimize the rice sticking to your hands.
- Heat your wok until it just begins to smoke and add 1 tablespoon oil. Throw in the scallops and sear (without moving them) 60 seconds until they get some good color. Toss them around until they're just opaque and set aside on a plate. Beat the eggs with shaoxing wine and salt and set aside.
- Wash and dry your wok and heat it over low heat, with 2 tablespoons oil. Add the garlic and spread it around evenly. Let the garlic fry very slowly until they just turn golden. If it goes brown, it's already burned and bitter, so keep a constant watch on it! It should take about 5 minutes for the garlic to get crispy and just start to turn light golden. When they are ready, transfer the crispy garlic to a paper towel to drain and set aside.
- Leave the infused oil from the garlic in the wok, and raise the heat to medium high. Add the diced onions and stir-fry until translucent. Add in the rice to the onion mixture, and then pour the egg mixture evenly over all the rice. Immediately begin stirring constantly in a scoop and lift motion. This will leave all your rice coated in a thin layer of scrambled egg. After about 90 seconds of stirring, mix in the XO sauce. Season with salt and pepper to taste, and then add in the scallops and scallion. Toss for 30 seconds and serve with the fried garlic sprinkled over the top!
Nutrition Facts : Calories 550 kcal, Carbohydrate 52 g, Protein 24 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 191 mg, Sodium 1092 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GARLIC BUTTER SCALLOP BOWLS
The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside. To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside. Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.
SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor in seconds.
Provided by Anna Stockwell
Categories Scallop Ginger Kale Avocado Rice Dinner Spice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat scallops dry, then season on all sides with ½ tsp. salt.
- Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
- Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
- Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.
AIR FRYER SPICY BAY SCALLOPS
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine bay scallops, smoked paprika, chili powder, olive oil, garlic powder, pepper, and cayenne pepper in a bowl; stir until evenly combined. Transfer to the air fryer basket.
- Air fry until scallops are cooked through, about 8 minutes, shaking basket halfway through the cooking time.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 7.2 g, Cholesterol 68.5 mg, Fat 3.8 g, Fiber 1 g, Protein 28.9 g, SaturatedFat 0.4 g, Sodium 340.7 mg, Sugar 0.4 g
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
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