Spicy Stir Fried Brown Rice With Broccolini And Scallops Recipes

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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.

SPICY STIR-FRIED BROWN RICE WITH BROCCOLINI AND SCALLOPS



Spicy Stir-Fried Brown Rice with Broccolini and Scallops image

Categories     Wok     Shellfish     Vegetable     Stir-Fry     Quick & Easy     Low/No Sugar     Scallop     Broccoli     Sesame     Brown Rice     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup water
8 ounces broccolini, cut into 1-inch pieces (about 3 cups)
1 tablespoon vegetable oil
1 cup diced red bell pepper
1 cup chopped green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
12 ounces bay scallops
1 1/2 cups brown basmati rice or other brown rice, cooked, drained, cooled
2 tablespoons soy sauce
2 teaspoons oriental sesame oil

Steps:

  • Bring 1/2 cup water to boil in large skillet over medium-high heat. Add broccolini; cover and cook until crisp-tender, about 3 minutes. Drain. Dry skillet.
  • Heat oil in same skillet over high heat. Add next 5 ingredients; stir 30 seconds. Push vegetables to side of skillet; add scallops to other side. Sprinkle with salt and pepper; stir-fry 1 minute. Stir vegetables into scallops. Add rice, broccolini, soy sauce, and sesame oil and stir-fry until heated through, about 2 minutes. Season with salt and pepper.

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