Succulent Baby Scallop Stir Fry Food

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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.

SCALLOPS WITH LINGUINE



Scallops with Linguine image

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

Steps:

  • Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

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

SUCCULENT BABY SCALLOP STIR-FRY



Succulent Baby Scallop Stir-Fry image

I purchased baby scallops without a recipe in mind so with some vegetables I had in my refrigerator I came up with this gloriously rich dish! The best part about this recipe is you can use any of your favorite vegetables and it will surely be a hit.

Provided by SOMERTIME247

Categories     One Dish Meal

Time 25m

Yield 2 , 2-4 serving(s)

Number Of Ingredients 5

1 lb small scallop
2 slices bacon
1/2 red bell pepper (diced)
8 baby carrots (diced)
1/4 cup yellow onion (diced-amt depends on your liking)

Steps:

  • Fry the 2 pieces of bacon until brown, remove from grease and set aside. Drain excess grease but DO NOT wipe the pan clean.
  • Throw diced vegetables in to the same pan and heat 4 minutes on medium to high heat until vegetables soften slightly.
  • While vegetables cook, crumble bacon.
  • Stir in baby scallops and crumbed bacon to the pan of your cooking vegetables.
  • Continue to cook together for an additional 4 minutes.
  • Use to top linguini, rice or nothing at all and enjoy!

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

BEEF & SCALLOP STIR-FRY



Beef & Scallop Stir-Fry image

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

Provided by Dancer

Categories     Meat

Time 11m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons peanut oil
1 teaspoon minced garlic
1 lb beef, cut for stir fry
1 pinch red pepper flakes
3/4 lb sea scallops
1 pinch red pepper flakes
1 1/4 cups sliced green onions
1 tablespoon water
1 pinch fresh ginger
1 pinch white pepper
1 teaspoon salt

Steps:

  • Heat oil in wok or large skillet until almost smoking.
  • Add garlic and beef, then scallops, and stir-fry about 30 seconds.
  • Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

Nutrition Facts : Calories 895.4, Fat 87.7, SaturatedFat 34.7, Cholesterol 132.8, Sodium 950.4, Carbohydrate 5.4, Fiber 0.9, Sugar 0.8, Protein 20.2

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

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!

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

STIR-FRIED SCALLOPS AND ASPARAGUS



Stir-Fried Scallops and Asparagus image

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. -Barbara Schindler, Napoleon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 package (3 ounces) chicken ramen noodles
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, julienned
3 green onions, thinly sliced
1 garlic clove, minced
1 pound sea scallops, halved horizontally
1 tablespoon lime juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 to 1 teaspoon hot pepper sauce

Steps:

  • Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 578mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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