Scallop Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 268.8
- Total Fat: 7.9 g
- Cholesterol: 30.4 mg
- Sodium: 1,329.6 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 10.4 g
- Protein: 24.0 g
View full nutritional breakdown of Scallop Stir-Fry calories by ingredient
Number of Servings: 4
Ingredients
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- 2 C broccoli, fresh
- 15 OZ Golden Star Whole Baby Corn
- 4½ OZ mushrooms, fresh
- 1 MED onion (sliced)
- 4 cloves garlic (crushed and chopped)
- 13 OZ bay scallops (raw)
- 4 OZ LeSueur Early Peas, Very Young Small
- 2 TBS soy sauce
- ½ C chicken broth or bouillon
- 2 TSP corn starch
- 2 TBS olive oil
- Salt & pepper to taste
Directions
Add the corn starch to the soy sauce, mix throughly and set aside.
Heat a large skillet over medium-high heat. Add the olive oil and onions and sauté until the onions start to turn clear and soft. Add the garlic and sauté for 2 minutes. Add the rest of the vegetables, season lightly with salt and pepper and stir-fry until warmed through. Remove the vegetables to a bowl.
Bring the skillet back up to temperature and add the scallops, seasoning lightly with salt and pepper, and cook until just done, approximately three minutes. Add the vegetables back to the pan and then add the chicken broth. Cook for 1 minute. Add the soy sauce / corn starch mixture to the pan by drizzling slowly while stirring the contents of the pan. Cook while stirring constantly until the sauce has thickened. Serve over rice or noodles.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DMENTD.
Heat a large skillet over medium-high heat. Add the olive oil and onions and sauté until the onions start to turn clear and soft. Add the garlic and sauté for 2 minutes. Add the rest of the vegetables, season lightly with salt and pepper and stir-fry until warmed through. Remove the vegetables to a bowl.
Bring the skillet back up to temperature and add the scallops, seasoning lightly with salt and pepper, and cook until just done, approximately three minutes. Add the vegetables back to the pan and then add the chicken broth. Cook for 1 minute. Add the soy sauce / corn starch mixture to the pan by drizzling slowly while stirring the contents of the pan. Cook while stirring constantly until the sauce has thickened. Serve over rice or noodles.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DMENTD.
Member Ratings For This Recipe
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UROPA31
This recipe is very versatile. It should go equally well with shrimp instead of the scallops. Or with small meatballs or slivered beef by changing the broth to beef broth. I substituted baby bok choy for the peas 'cause I didn't have any of the latter. In any case, this recipe is a keeper. - 2/26/20
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MILTONLEWIS