Sauteed Sea Scallops Recipe

Name: Sauteed Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb sea scallops; ¼ cup oil; 3 scallions, 1 whole, 2 in 2-inch pieces; 2 cups vegetables or 2 cups chicken stock; 1 tablespoon rice vinegar; 2 teaspoons soy sauce; 1 tablespoon dry sherry; 1 teaspoon cornstarch; ¼ cup sliced cucumber; ¼ cup sliced carrot; ¼ cup diced bamboo shoot; 8 slices ginger

Servings: persons

12 lb sea scallops
¼ cup oil
3 scallions, 1 whole, 2 in 2-inch pieces
2 cups vegetables or 2 cups chicken stock
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 tablespoon dry sherry
1 teaspoon cornstarch
¼ cup sliced cucumber
¼ cup sliced carrot
¼ cup diced bamboo shoot
8 slices ginger

1
If scallops are very large, cut in half horizontally.
2
In a wok, heat 2 Tblsp.
3
oil over high heat.
4
Add whole scallion and cook until bright green, about 2 seconds.
5
Add stock and vinegar and bring to a boil.
6
Reduce to a simmer and cook 5 minutes.
7
Discard scallion.
8
Add scallops and simmer until they turn opaque and are just done, 30-45 seconds.
9
With a slotted spoon, remove scallops to a plate.
10
Strain stock and reserve 1/4 cup.
11
Add soy sauce, sherry, cornstarch, and stir to blend.
12
Set sauce aside.
13
Wipe out wok with paper towels and return to high heat.
14
Add remaining 2 Tblsp.
15
oil and heat to smoking.
16
Add cucumber, carrot, bamboo shoot, scallion pieces and ginger.
17
Stir fry until vegetables are tender but still crisp, about 2 minutes.
18
Add reserved sauce to wok.
19
Stir to blend well, return to a boil, and cook until sauce thickens, about 1 to 2 minutes.
20
Add scallops, toss to heat and mix well, and serve.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 12 lb sea scallops, ¼ cup oil, 3 scallions, 1 whole, 2 in 2-inch pieces, 2 cups vegetables or 2 cups chicken stock, and more.

Yes, Sauteed 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.

Sauteed Sea Scallops

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