STIR-FRIED SCALLOPS
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
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
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
SCALLOP AND MIXED VEGETABLE SITR-FRY
I been wanting to cook like I want but do it on a budget so this is a simple and not expensive dish that taste good. This is a modification from the Scallop & Snow Pea Stir-Fry recipe I found at this website:http://www.myrecipes.com/recipe/scallop-snow-pea-stir-fry-10000001886189/
Provided by Tenshi22
Categories Lunch/Snacks
Time 45m
Yield 3 serving(s)
Number Of Ingredients 9
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.
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.
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.
CHICKEN AND SCALLOP STIR FRY
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
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!
SCALLOP AND VEGGIES STIR-FRY
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
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
STIR-FRIED SCALLOPS WITH MIXED VEGETABLES
Number Of Ingredients 12
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.
Nutrition Facts : Nutritional Facts Serves
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
More about "stir fried scallops with mixed vegetables food"
SCALLOP AND VEGGIE STIR-FRY RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine AsianCategory EntreeServings 2Total Time 30 mins
- Heat grill. Spray grill basket with nonstick cooking spray. In shallow bowl, combine oil, salt and pepper; mix well. Add all remaining ingredients except stir-fry sauce; toss to coat. Place in sprayed grill basket.
- When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until scallops are opaque and vegetables are crisp-tender, shaking grill basket once or twice to turn and mix scallops and vegetables.
- Place stir-fry sauce in microwave-safe medium bowl. Microwave on HIGH for 20 to 30 seconds or until warm. Add scallops and vegetables; toss to coat.
SCALLOP STIR FRY - THE DAILY MEAL
From thedailymeal.com
10 BEST SCALLOPS WITH VEGETABLES STIR FRY RECIPES
From yummly.com
SHRIMP AND SCALLOP VEGETABLE STIR-FRY - EATINGWELL
From eatingwell.com
STIR-FRIED SCALLOPS AND VEGETABLES RECIPE | CDKITCHEN.COM
From cdkitchen.com
STIR-FRIED SCALLOPS WITH GREEN VEGETABLES - NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
10 BEST SCALLOPS WITH VEGETABLES STIR FRY RECIPES | YUMMLY
From yummly.com
STIR-FRIED SCALLOP WITH MIXED CRUNCHY VEGETABLES (CNY2019)
From yingchen.life
STIR FRIED SCALLOPS WITH VEGETABLES – IN DIANES KITCHEN
From indianeskitchen.com
TASTE OF LIFE/ LARGE 'LION’S HEAD’ MEATBALLS: SATISFY THE NEED FOR ...
From asahi.com
STIR FRIED SCALLOPS AND VEGETABLES RECIPE - FOOD.COM
From food.com
SCALLOPS WITH STIR-FRIED VEGETABLES RECIPE - FOOD.COM
From food.com
HOW TO PREPARE AND COOK EXOTIC MUSHROOMS | KHANH ONG'S WILD …
From sbs.com.au
SCALLOPS WITH STIR FRIED VEGETABLES • COOKS RECIPE COLLECTION
From cooksrecipecollection.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love