Scallop Stir Fry
Dive into the vibrant flavors of this quick and easy Scallop Stir Fry, a perfect weeknight dinner that feels like an indulgence. Featuring tender, golden-seared sea scallops, crisp-tender vegetables like broccoli, carrots, and red bell peppers, and a silky soy-oyster sauce with a hint of sesame, this dish is a flavorful harmony of textures and tastes. Infused with the aromatic kick of garlic and ginger, this stir-fry is ready in just 25 minutes and is served over a bed of warm jasmine rice for a complete meal. Whether you're looking for a healthy seafood stir fry or a crowd-pleasing Asian-inspired recipe, this Scallop Stir Fry delivers bold flavors and stunning simplicity in every bite.
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Recipe Information
Ingredients
- 1 pound Sea scallops (large)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 large Red bell pepper (sliced into strips)
- 2 cups Broccoli florets
- 1 large Carrot (thinly sliced)
- 3 stalks Green onions (sliced)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Cooked jasmine rice (for serving)
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Season lightly with salt and black pepper and set aside.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved and set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the scallops in a single layer. Sear the scallops for 2 minutes per side until they're golden and cooked through. Remove the scallops from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and sliced carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Return the scallops to the skillet along with the prepared sauce. Cook for 1-2 minutes, stirring gently, until the sauce thickens and coats the scallops and vegetables evenly.
Sprinkle the sliced green onions over the stir fry and give it a quick toss. Remove from heat.
Serve the scallop stir fry hot over cooked jasmine rice. Enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 672 mg | 14% | |
*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.
