Asian Ginger Scallop Stir Fry Recipes

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STIR-FRIED SCALLOPS WITH SNOWPEAS AND GINGER RECIPE



Stir-fried scallops with snowpeas and ginger recipe image

I usually try to source Queensland saucer scallops for this dish, with their firm-medium, flavoursome flesh. Be sure to pat the scallop meat dry with a paper towel to remove any excess moisture before cooking and only cook this dish "a la minute" - the scallops should be rare and the snowpeas bright green and crunchy. You could of course substitute fresh green prawns for the scallops. If you are allergic to peanuts, use vegetable oil.

Provided by Kylie Kwong

Categories     Main-course

Time 30m

Yield SERVES 4 to 6 as part of a banquet

Number Of Ingredients 10

2 tbsp light soy sauce
1 tsp malt vinegar
1 tsp brown sugar
½ tsp sesame oil
1 tbsp peanut oil
24 scallops, removed from their shells (about 240g scallop meat)
120g snowpeas, topped and tailed
3 spring onions, cut into 7cm lengths
4 ginger slices
2 tbsp shao hsing wine or dry sherry

Steps:

  • 1. Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside. 2. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add scallops to the wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and rest on kitchen paper. 3. Add snowpeas, spring onions and ginger to wok and stir-fry for 30 seconds. Add wine or sherry and cook for 10 seconds. 4. Return scallops to wok, add soy sauce mixture and stir-fry for 30 seconds. Serve immediately. If you like this recipe, try Kylie Kwong's stir-fried asparagus with garlic.

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

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

FAST AND EASY SCALLOP STIR FRY FOR ONE



Fast and Easy Scallop Stir Fry for One image

Make and share this Fast and Easy Scallop Stir Fry for One recipe from Food.com.

Provided by anme7039

Categories     One Dish Meal

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

1/2 cup scallops
2 tablespoons soy sauce
1 tablespoon dry sherry
1 chopped garlic clove
1/4 teaspoon ground ginger
2 tablespoons sesame oil
1/2 cup cooked broccoli (or less or sometimes I add mushrooms too that I have sauteed)
1/4 cup stir fry garlic sauce
1/2 cup cooked rice

Steps:

  • Place scallops in a bowl with soy sauce and sherry, garlic, and ginger. Let marinate for a few minutes.
  • Heat oil to med. in a skiller and add scallops and marinade and cook until almost done.
  • Add cooked broccoli and stir fry sauce to the pan and simmer until scallops are done. Serve over rice.

Nutrition Facts : Calories 527.7, Fat 28.2, SaturatedFat 4, Cholesterol 18.5, Sodium 2137.4, Carbohydrate 38.8, Fiber 3.3, Sugar 2.3, Protein 17.5

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.

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