Stir Fried Scallops With Fresh Basil Recipes

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Steps:

• Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
• Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
• While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
• Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
• Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

STIR-FRIED SCALLOPS

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.

SPICY STIR-FRY WITH SCALLOPS

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.

STIR FRY SCALLOPS

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.

STIR-FRIED SCALLOPS WITH ASPARAGUS

Steps:

• Sprinkle the scallops with half the salt. Let stand for 20 minutes.
• Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
• Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

BAY SCALLOP STIR-FRY

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.

GINGER STIR FRIED SCALLOPS

Steps:

• In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
• Meanwhile combine the sauce ingredients and set aside.
• Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
• Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
• Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
• Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
• Season with pepper and serve.

STIR-FRIED SCALLOPS WITH FRESH BASIL

Steps:

• Rise scallops and score diagonally.
• In a wok, heat oil, garlic and lime leaves on high heat until oil bubbles.
• Add scallops, mushrooms, bamboo shoots and oyster sauce. Stir-fry for 3-5 minutes or until scallops are cooked.
• Mix in basil and serve on a bed of steamed cabbage.