Chinese Style Sea Scallops Recipe

Name: Chinese Style Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups broccoli florets; 1 cup onions thinly sliced; 2 tablespoons sesame oil or vegetable; 1 pound sea scallops; 3 cups napa (Chinese) cabbage or bok choy, thinly sliced; 2 cups snow pea pods ends trimmed; 1 cup mushrooms, shiitake or common mushrooms, sliced; 2 Cloves garlic minced; 2 teaspoons star anise ground; 1/4 teaspoon coriander ground; 1/2 cup chicken broth; 1/4 cup rice vinegar; 2-3 teaspoons soy sauce, sodium reduced; 2 tablespoons cornstarch; 1/4 cup water cold; 2 tablespoons nutrasweet; 4 cups rice hot, cooked

Servings: persons

1 1/2 cups broccoli florets
1 cup onions thinly sliced
2 tablespoons sesame oil or vegetable
1 pound sea scallops
3 cups napa (Chinese) cabbage or bok choy, thinly sliced
2 cups snow pea pods ends trimmed
1 cup mushrooms, shiitake or common mushrooms, sliced
2 Cloves garlic minced
2 teaspoons star anise ground
1/4 teaspoon coriander ground
1/2 cup chicken broth
1/4 cup rice vinegar
2-3 teaspoons soy sauce, sodium reduced
2 tablespoons cornstarch
1/4 cup water cold
2 tablespoons nutrasweet
4 cups rice hot, cooked

1
STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large skillet.
2
Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 minutes.
3
ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling.
4
Reduce heat and simmer, uncovered, until scallops are cooked and vegeta- bles are tender, about 5 minutes.
5
Heat to boiling.
6
MIX CORNSTARCH AND COLD WATER.
7
Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened.
8
Remove from heat; let stand 2 to 3 minutes.
9
Stir in NutraSweet Spoonful; serve over rice.

910

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups broccoli florets, 1 cup onions thinly sliced, 2 tablespoons sesame oil or vegetable, 1 pound sea scallops, and more.

Yes, Chinese Style Sea Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Style Sea Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions