Stir Fried Scallops with Vegetables

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I love how easy stir frying can be. Everything is cooked in one pan or a wok. We have a local Vietnamese restaurant that I tried to copy with this recipe. I order this every time we go there. It was really close to tasting just like theirs does. With all that delicious spicy sauce, it was perfect with the Jasmine rice.

 

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Ingredients

 

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Rinse the scallops.

 

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Using paper towels, pat the scallops dry.

 

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Season the scallops with the salt and pepper.

 

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Put the cornstarch in a 2 cup bowl.

 

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Pour the vegetable broth into the

cornstarch and whisk until smooth.

 

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Heat the wok over high heat for 1 minute or

until hot. Add the butter and swirl until melted.

 

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Add the scallops cooking until a light brown.

Try not to let the scallops touch as they are

cooking. Turn over and brown the other side.

Remove them and place in a large bowl, set aside.

 

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Reduce heat to medium high and add

the vegetable broth, bamboo shoots,

water chestnuts and snap peas.

 

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Stir fry for a couple of minutes

until the vegetables are hot

and sauce gets thick.

 

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Remove the wok from the heat and

mix in the spicy sauce, I used 1/2 cup

of the sauce but I like it spicy.

 

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Add the mixture to the large bowl with

the scallops and toss to combine.

 

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Serve immediately with rice.

 

Stir Fried Scallops with Vegetables

http://www.InDianesKitchen.com

B2E52136-0FDE-40AB-AB36-46F87C6868B2

Ingredients

  • 1 pound sea scallops
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup vegetable broth
  • 1 Tbsp cornstarch
  • 3 Tbsp butter
  • 6 oz. sugar snap peas, partially thawed
  • 8 oz can bamboo shoots
  • 8 oz can water chestnuts
  • spicy stir fry sauce, optional

Directions

  1. Rinse and drain the scallops. Using a paper towel pat them dry.
  2. Season the scallops with salt and pepper and set aside.
  3. Add the cornstarch to a 2 cup bowl. Add the vegetable broth and whisk until smooth and set aside.
  4. Heat the wok or a large pan over high heat for one minute or until hot.
  5. Add the butter swirling until melted.
  6. Add the scallops and cook until lightly brown. Turn over and brown the other side. Remove from the pan and place in a large bowl.
  7. Reduce heat to medium high. Add the vegetable broth, bamboo shoots, water chestnuts and snap peas.
  8. Stir fry for a couple of minutes or until the sauce is thick and vegetables are hot.
  9. Remove from the heat and add the spicy sauce. I added 1/2 cup but I like it spicy.
  10. Pour the vegetables into the large bowl with the scallops. Toss to combine.
  11. Serve immediately with rice or couscous.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

 

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40 Comments »

  1. I just love your recipes and the pics are awesome! Sorry have not commented sooner – we just lost our older sister Micky a week before her birthday – totally unexpected – so it has taken me a bit to get back into the swing of things. Thanx for all the yummy food ideas!

    Liked by 1 person

  2. Hi Diane,

    My husband is the main cook in our house. He tried this recipe and it was absolutely scrumptious! He is going to make it again – with my blessing. It is the perfect recipe for an Australian summer evening: delectable without being overfilling.

    Thank you for adding another fabulous recipe to our household diet!

    Annabel

    Liked by 1 person

  3. I neglected to mention (in my first comment) that this dish hits a variety of senses: particularly the visual aspect of the scallops and water chestnuts both being white and of a similar size, yet having such contrasting texture: the water chestnuts are so crunchy and the melt-in-your-mouth scallops are so soft. It adds a lot of pleasure to the eating!

    Liked by 1 person

  4. I like your devotion to all this cooking and sharing. It’s all clockwork. A happy ritual!

    Thank you, Diane! Congratulations on being Grandma, and wishing you happy holidays and a warm Christmas!

    Liked by 1 person

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