Scallops With Vegetables Recipes

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SCALLOP AND VEGGIES STIR-FRY



Scallop and Veggies Stir-Fry image

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

12 ounces small scallops (fresh or frozen, thawed)
2 tablespoons orange juice
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar or 1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 cup sugar snap pea, cut in half
1 red bell pepper, cut in thin slices
1/2 cup green onion, cut in slices
0.5 (19 ounce) can miniature corn cobs, drained and rinced
2 cups napa cabbage, cut in thin slices
2 cups fresh spinach, torn

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

SAUTEED SCALLOPS WITH VEGETABLES



Sauteed Scallops with Vegetables image

Provided by Andrea Webster

Categories     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Vinegar     Scallop     Carrot     Fall     Cilantro     Bon Appétit     Washington, D.C.

Yield Serves 2

Number Of Ingredients 9

4 tablespoons olive oil
2 green onions, thinly sliced
1 carrot, cut into matchstick-size strips
1 garlic clove, minced
10 large sea scallops
1 tomato, seeded, cut into strips
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

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