Scallop Stir-Fry Recipe

Name: Scallop Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fresh or frozen sea scallops, thawed; 1 tablespoon cornstarch; 1 teaspoon sugar; 1/4 teaspoon salt; 1 cup water; 2 teaspoons reduced-sodium soy sauce; 2 medium carrots, thinly sliced; 3 celery ribs, thinly sliced; 3 teaspoons canola oil, divided; 4 ounces fresh mushrooms, quartered; 4 green onions, cut into 1-inch pieces; 4 garlic cloves, minced; 1 teaspoon curry powder; 2 teaspoons minced fresh gingerroot; Hot cooked rice, optional

Servings: persons

12 ounces fresh or frozen sea scallops, thawed
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1 cup water
2 teaspoons reduced-sodium soy sauce
2 medium carrots, thinly sliced
3 celery ribs, thinly sliced
3 teaspoons canola oil, divided
4 ounces fresh mushrooms, quartered
4 green onions, cut into 1-inch pieces
4 garlic cloves, minced
1 teaspoon curry powder
2 teaspoons minced fresh gingerroot
Hot cooked rice, optional

1
If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside.
2
In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute longer. Remove vegetable mixture and set aside.
3
In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.

279

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 15 ingredients. The key ingredients include: 12 ounces fresh or frozen sea scallops, thawed, 1 tablespoon cornstarch, 1 teaspoon sugar, 1/4 teaspoon salt, and more.

Yes, Scallop Stir-Fry 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.

Scallop Stir-Fry

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