Scallop Stir Fry Recipes

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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

SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
  • Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

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

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.

SCALLOP STIR-FRY



Scallop Stir-Fry image

Soy sauce and sesame oil flavor this scrumptious scallop stir-fry.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 4

Number Of Ingredients 11

1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 tablespoon olive or vegetable oil
3/4 pound asparagus, cut into 1-inch pieces (2 1/2 cups)
1 large red bell pepper, cut into thin strips
1 small onion, chopped (1/4 cup)
2 garlic cloves, finely chopped
3/4 pound sea scallops, cut in half
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon sesame oil
1/4 teaspoon red pepper sauce

Steps:

  • Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
  • While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white.
  • Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallops mixture. Stir in noodles; heat through.

Nutrition Facts : Calories 125, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 2 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg

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.

SHRIMP AND SCALLOP VEGETABLE STIR-FRY



Shrimp and Scallop Vegetable Stir-Fry image

This seafood stir-fry is bursting with flavor and it's ready in 30 minutes!

Provided by EatingWell Test Kitchen

Categories     Healthy Scallop Recipes

Time 30m

Number Of Ingredients 14

8 ounces scallops
½ cup orange juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
½ teaspoon ground ginger
⅛ teaspoon crushed red pepper
Canola oil spray
4 cups small broccoli florets (about 8 ounces)
1 large red sweet pepper, seeded cut into strips
2 teaspoons finely shredded fresh ginger
1 large clove garlic, minced
1 cup shiitake mushrooms, stemmed and sliced
6 ounces medium shrimp, peeled and deveined
1 ⅓ cups hot cooked brown rice

Steps:

  • Cut scallops in half horizontally to form thin discs. Set aside. In a small bowl combine orange juice, soy sauce, cornstarch, ground ginger and crushed red pepper.
  • Coat an extra-large nonstick skillet or wok with canola oil spray and heat over high heat until hot. Stir-fry the broccoli and sweet pepper for 2 minutes, until the broccoli is bright green.
  • Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, reserved scallops, shrimp and orange juice mixture. Cook for 3 to 4 minutes, stirring, until the scallops and shrimp are opaque and cooked through. Serve immediately over hot cooked rice.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 32.3 g, Cholesterol 67.2 mg, Fat 1.9 g, Fiber 5 g, Protein 18.2 g, SaturatedFat 0.3 g, Sodium 597.6 mg, Sugar 7 g

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

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

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!

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