Time 20m Yield 4 servings Number Of Ingredients 16 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.
Time 25m Number Of Ingredients 12 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.
Time 28m Yield 4 Number Of Ingredients 11 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.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.
Time 30m Yield 4 Number Of Ingredients 11 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 reserved seasoning packet, the soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallop mixture. Stir in noodles; heat through.
Time 30m Yield 6 servings. Number Of Ingredients 16 Steps:
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm., In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.
Time 25m Yield 4 Number Of Ingredients 11 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.
Time 25m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In 2 quart casserole, combine Japanese-style vegetables and pea pods. Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart. Let stand, covered for 5 minutes. Drain and set aside. In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger. Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice. Pour over vegetables. Stir in shrimp and scallops. Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice. Let stand, covered for 10 minute.
Time 25m Yield 2 , 2-4 serving(s) Number Of Ingredients 5 Steps:
Fry the 2 pieces of bacon until brown, remove from grease and set aside. Drain excess grease but DO NOT wipe the pan clean. Throw diced vegetables in to the same pan and heat 4 minutes on medium to high heat until vegetables soften slightly. While vegetables cook, crumble bacon. Stir in baby scallops and crumbed bacon to the pan of your cooking vegetables. Continue to cook together for an additional 4 minutes. Use to top linguini, rice or nothing at all and enjoy!
Time 20m Yield 4 serving(s) Number Of Ingredients 16 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.
Time 15m Yield 3 servings. Number Of Ingredients 15 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.
Time 11m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Yield Serves 2 Number Of Ingredients 13 Steps:
Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately.
Time 15m Yield 2 servings. Number Of Ingredients 8 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.
More about “succulent baby scallop stir fry recipes”
Time 15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cut each scallop in half and each coral into three pieces. Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat. Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further. spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted. Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.
