Scallop and Leek Stir Fry

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 366.9
  • Total Fat: 9.6 g
  • Cholesterol: 27.4 mg
  • Sodium: 208.1 mg
  • Total Carbs: 53.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 18.5 g

View full nutritional breakdown of Scallop and Leek Stir Fry calories by ingredient
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This is a quick fix healthy stir fry that has all the great indulgent flavors we all love without the guilt. This is a quick fix healthy stir fry that has all the great indulgent flavors we all love without the guilt.
Number of Servings: 1


    5 Large Scallops
    1/2 a strip of Bacon
    1/2 tablespoon of Olive Oil
    Fresh lemon juice (about a tblspoon)
    Salt and Pepper to Taste
    2 Leeks
    1 serving Birdseye microwaveable steamed white rice


Take leeks and cut the tops off about 6 1/2 inches from the the root (just enough to take off the tougher part of the green). Slice leeks lengthwise into THIN slices. Soak leeks in a bowl of water and allow dirt to shake from greens and settle at the bottom of bowl.

Add steamed rice to microwave.

Take bacon strip and slice it into about 5 thin strips. In a non-stick wok or saucepan on med-high heat, fry the strip until crisp, then remove the strips leaving behind the oil. Reserve bits.

Add the olive oil. Slice scallops in half retaining the original diameter. Pat scallops dry on paper towel and season lightly with salt and pepper. Place scallops in oil and sear on both sides, adding lemon juice, being careful not to overcook scallops. Remove scallops from pan.

Drain leeks and add them to pan. Squeeze more lemon over leeks and scrape any bits in pan onto leeks. Add salt and pepper to taste and sautee leeks until done but still crisp. Add scallop back in and stir.

Pour over rice, sprinkle with bacon bits from before and enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user FBMD615.

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