Shrimp and Scallop Stir-Fry with Pineapple Fried Ri

Name: Shrimp and Scallop Stir-Fry with Pineapple Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 3/4 cup julienned carrots; 1/3 cup thinly sliced onions; 1/4 cup thinly sliced-on-the-bias celery; 8 jumbo scallops; 12 (16 to 20/ per pound) shrimp; 3/4 cup shiitake mushrooms; 4 pieces baby bok choy; 1 1/2 cups Lobster Sauce, recipe follows; Pineapple Fried Rice, recipe follows; 4 cups shrimp shells; 2 tablespoons olive oil; 1/4 cup onions, chopped; 1/4 cup carrots, chopped; 1/4 cup celery chopped; 3 garlic cloves, minced; 3 teaspoons finely ground lemongrass stalks; 1/3 cup sherry; 1/2 cup white wine; 4 cups fish stock; 1 bay leaf; 1 teaspoon black peppercorns; 4 to 6 thyme stems; 1 tablespoon sugar; 2 tablespoon tomato paste; 1 tablespoon lobster base; 7 tablespoons peanut oil, divided; 1/4 cup red onion, medium diced; 2 tablespoons ginger, finely diced; 2 tablespoons carrots, diced small

Servings: persons

3 tablespoons oil
3/4 cup julienned carrots
1/3 cup thinly sliced onions
1/4 cup thinly sliced-on-the-bias celery
8 jumbo scallops
12 (16 to 20/ per pound) shrimp
3/4 cup shiitake mushrooms
4 pieces baby bok choy
1 1/2 cups Lobster Sauce, recipe follows
Pineapple Fried Rice, recipe follows
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup onions, chopped
1/4 cup carrots, chopped
1/4 cup celery chopped
3 garlic cloves, minced
3 teaspoons finely ground lemongrass stalks
1/3 cup sherry
1/2 cup white wine
4 cups fish stock
1 bay leaf
1 teaspoon black peppercorns
4 to 6 thyme stems
1 tablespoon sugar
2 tablespoon tomato paste
1 tablespoon lobster base
7 tablespoons peanut oil, divided
1/4 cup red onion, medium diced
2 tablespoons ginger, finely diced
2 tablespoons carrots, diced small
2 tablespoons red bell peppers, small diced
1/4 cup Chinese sausage, thinly sliced
1/4 cup water chestnuts
1/2 cup pineapple, diced small
2 cups day-old rice

1
In a large wok, heat oil over high heat.
2
Add carrots, onions, and celery, cook for 2 minutes.
3
Add scallops and shrimp, cook for 4 minutes.
4
Add mushrooms and bok choy and cook for 2 minutes.
5
Add 3/4 cups lobster sauce stir well.
6
Add 3/4 cups more lobster sauce and simmer.
7
Pour over Pineapple Fried Rice.
8
Preheat oven to 400 degrees F.
9
Roast shrimp shells until crispy brown.
10
In food processer, coarsely chop.
11
In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes.
12
Add pesto cook 5 minutes.
13
Add shrimp shells.
14
Deglaze with sherry and wine.
15
Add stock, bay leaf, and peppercorns.
16
Add thyme, sugar, tomato paste, and lobster base.
17
Bring to a boil, then simmer and reduce for 40 minutes.
18
Strain through fine sieve.
19
Return to sauce pan, reduce by half.
20
Over high heat, in a saute pan, heat 3 tablespoons peanut oil.
21
Add onion, ginger, carrots, red bell peppers, and Chinese sausage.
22
Cook stirring constantly for 5 minutes.
23
Add water chestnuts and pineapple.
24
In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice.
25
Stir fry until warm.
26
Add all other ingredients and fry until hot.

1512

kcal

Calories

Fat

152

Carbs

159

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 35 ingredients. The key ingredients include: 3 tablespoons oil, 3/4 cup julienned carrots, 1/3 cup thinly sliced onions, 1/4 cup thinly sliced-on-the-bias celery, and more.

Yes, Shrimp and Scallop Stir-Fry with Pineapple Fried Rice 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!

Shrimp and Scallop Stir-Fry with Pineapple Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions