Stir Fry Scallops
Dive into the savory delights of this quick and flavorful Stir Fry Scallops recipe—a perfect combination of tender, golden-brown sea scallops and crisp-tender vegetables, all tossed in a rich, umami-packed sauce. Featuring a harmonious blend of soy sauce, oyster sauce, and sesame oil, this dish bursts with vibrant flavors and vibrant colors, courtesy of fresh bell peppers, snow peas, and carrots. The scallops are seared to perfection, creating a delectable contrast between their golden crust and delicate interior, while the aromatic garlic and ginger elevate each bite. Ready in just 25 minutes, this easy stir fry is served over fluffy white rice for a complete, restaurant-quality meal that’s perfect for weeknights or special occasions. Whether you’re craving a healthy seafood dinner or looking to impress guests, this one-pan wonder is sure to satisfy!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 2 Bell peppers, sliced
- 1 cup Snow peas
- 1 cup Carrots, julienned
- 2 Green onions, chopped
- 2 tablespoons Vegetable oil
- 2 cups Cooked white rice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the sea scallops dry with a paper towel to remove excess moisture. Season them with salt and black pepper.
In a small mixing bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch until smooth. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the scallops to the hot skillet in a single layer. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the bell peppers, snow peas, and carrots to the skillet. Stir fry the vegetables for 3-4 minutes until they are crisp-tender.
Return the cooked scallops to the skillet. Pour the prepared sauce over the scallops and vegetables, tossing everything to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens and everything is heated through.
Garnish the stir fry with chopped green onions.
Serve hot over cooked white rice and enjoy!
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 728 mg | 15% | |
*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.
