Vietnamese Stir-Fried Scallops Recipe

Name: Vietnamese Stir-Fried Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut sauce; 1 cup coconut milk; 1/4 cup lime juice; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 1 teaspoon sugar; 1/2 teaspoon chili paste (to taste); Stir-fry; 6 ounces rice vermicelli; 1 1/2 lbs medium scallops; 1/4 cup peanut oil; 4 green onions, white part only, thinly sliced on the diagonal (set aside green parts for garnish); 2 carrots, thinly julienned; 1 garlic clove, chopped; 1 tablespoon toasted sesame oil; 1/2 cup roasted peanuts; 1/4 cup cilantro; salt

Servings: persons

Coconut sauce
1 cup coconut milk
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon chili paste (to taste)
Stir-fry
6 ounces rice vermicelli
1 1/2 lbs medium scallops
1/4 cup peanut oil
4 green onions, white part only, thinly sliced on the diagonal (set aside green parts for garnish)
2 carrots, thinly julienned
1 garlic clove, chopped
1 tablespoon toasted sesame oil
1/2 cup roasted peanuts
1/4 cup cilantro
salt

1
Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
2
Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
3
Pat the scallops dry with paper towels.
4
Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
5
In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
6
Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.

526

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 18 ingredients. The key ingredients include: Coconut sauce, 1 cup coconut milk, 1/4 cup lime juice, 2 tablespoons fish sauce, and more.

Yes, Vietnamese Stir-Fried 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.

Vietnamese Stir-Fried Scallops

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