Vietnamese Stir Fried Scallops
Experience the vibrant flavors of Vietnam with this quick and irresistible recipe for Vietnamese Stir-Fried Scallops. Perfectly seared scallops are tossed in a savory-sweet sauce made with fish sauce, soy sauce, lime juice, and a hint of brown sugar, creating an elegant yet approachable dish bursting with umami. Aromatics like garlic, shallots, and red chili infuse the skillet with fragrant warmth, while fresh cilantro and green onions add a pop of color and freshness. Ready in under 30 minutes, this dish is ideal for busy weeknights or impressing guests with minimal effort. Serve these tender, caramelized scallops over steaming jasmine rice or alongside a crisp salad for a delightful fusion of taste and texture. Keywords: Vietnamese stir fry, scallops recipe, quick seafood dinner, fish sauce stir fry.
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Recipe Information
Ingredients
- 450 grams Scallops
- 3 pieces Garlic cloves
- 2 pieces Shallots
- 1 piece Red chili
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 2 stalks Green onions
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the scallops dry with a paper towel and season them lightly with salt and black pepper.
Finely mince the garlic and shallots. Thinly slice the red chili and green onions. Roughly chop the cilantro and set aside for garnish.
In a small bowl, mix the fish sauce, soy sauce, lime juice, and brown sugar until the sugar dissolves. Set the sauce aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Sear the scallops for 1-2 minutes per side until golden brown and slightly caramelized. Remove the scallops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic, shallots, and red chili until fragrant, about 1 minute.
Pour the prepared sauce into the skillet and bring to a simmer.
Add the scallops back to the skillet and toss gently to coat them in the sauce. Cook for an additional 1-2 minutes, ensuring the scallops are heated through but not overcooked.
Remove from heat and sprinkle with sliced green onions and chopped cilantro.
Serve immediately with steamed jasmine rice or fresh salad.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 5643 mg | 245% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.9 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1767 mg | 38% | |
*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.
