Scallop and Shiitake Stir Fry
Elevate your weeknight dinners with this Scallop and Shiitake Stir Fry—a vibrant, flavor-packed dish that combines tender sea scallops with earthy shiitake mushrooms and crisp vegetables. Infused with the bold aromatics of fresh ginger and garlic, this dish is coated in a glossy soy-oyster sauce with a hint of sesame oil for a savory, umami-rich experience. Ready in just 30 minutes, it’s an ideal option for a quick yet elegant meal. Serve over steamed rice or noodles for a satisfying, restaurant-worthy stir fry that’s bursting with color and nutrients. Perfect for seafood lovers, this recipe is a delicious balance of simplicity and gourmet flavors!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 8 ounces Shiitake mushrooms
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 3 large Garlic cloves
- 1 tablespoon Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Vegetable oil
- 2 stalks Scallions (green onions)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the sea scallops under cold water and pat them dry with paper towels. Sprinkle them lightly with salt and black pepper, and set aside.
Trim the stems off the shiitake mushrooms and slice the caps thinly. Cut the broccoli into bite-sized florets. Slice the red bell pepper into thin strips. Mince the garlic and ginger. Chop the scallions into 1-inch pieces.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the scallops in a single layer and sear for about 1-2 minutes on each side until golden brown. Remove the scallops from the pan and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the broccoli and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Add the shiitake mushrooms and cook for another 2 minutes.
Return the scallops to the skillet and pour in the sauce mixture. Toss everything together gently to coat the ingredients evenly. Cook for 1-2 minutes until the sauce thickens and everything is heated through.
Add the chopped scallions and give a final toss. Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6300 mg | 274% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 12.3 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
