**Shrimp and Scallop Stir-Fry: A Flavorful and Healthy Seafood Delight**
Indulge in the tantalizing flavors of shrimp and scallops in this delectable stir-fry dish, a symphony of textures and tastes that will delight your palate. Plump, succulent shrimp and tender, juicy scallops are sautéed to perfection, complemented by an array of colorful vegetables, all tossed in a savory sauce that brings the dish together. This stir-fry is not only a culinary treat but also a healthy choice, packed with lean protein, essential nutrients, and vibrant flavors. Dive into the vibrant world of seafood stir-fries with this shrimp and scallop extravaganza, a dish that promises a joyous culinary experience.
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE
Steps:
- In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
- Preheat oven to 400 degrees F.
- Roast shrimp shells until crispy brown. In food processer, coarsely chop.
- In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
- Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
- In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.
SHRIMP AND SCALLOP STIR FRY
I found this recipe very quick and easy to follow. During the current pandemic, my sister and I decided to follow the same recipe virtually, using the same ingredients, then see how each other's plates would turn out. This has been a very fun way to stay sane during these trying times and allowed me to spend time with the people...
Provided by Darla Hill
Categories Seafood
Time 40m
Number Of Ingredients 12
Steps:
- 1. Pat scallops dry. Set aside. In a small bowl combine orange juice, soy sauce, cornstarch, ground ginger, and crushed red pepper.
- 2. Coat an extra-large nonstick skillet or wok with canola oil spray and heat over high heat until hot. Stir-fry the broccoli and sweet pepper, until the broccoli is bright green.
- 3. Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, reserved scallops, shrimp and orange juice mixture. Cook for 3 to 4 minutes, stirring until the scallops and shrimp are cooked through. Serve immediately over hot cooked rice.
LADY LINDA'S DELIGHTFUL SHRIMP AND SCALLOP STIR-FRY
Steps:
- Toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl. Cover, and marinate 30 minutes.
- Heat half of the oil in a wok over high heat. Stir in the garlic, and cook until it begins to brown, about 30 seconds. Stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes. Dissolve the remaining 1 tablespoon of cornstarch in the chicken broth. Pour into the wok, and stir until thickened. Remove to a bowl.
- Clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot. Cook and stir until the vegetables are tender, about 5 minutes. Stir in the shrimp, green pepper, and scallop mixture. Stir until hot.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 20.8 g, Cholesterol 290.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 56.4 g, SaturatedFat 2.7 g, Sodium 1341.9 mg, Sugar 4 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your stir-fry cooks evenly.
- High heat: Stir-fries are cooked over high heat, so make sure your wok or skillet is nice and hot before you add your ingredients. This will help to sear the shrimp and scallops and prevent them from overcooking.
- Don't overcrowd the pan: If you overcrowd the pan, the shrimp and scallops will not cook evenly. Cook them in batches if necessary.
- Stir constantly: Stirring the shrimp and scallops constantly will help to prevent them from sticking to the pan and will also help to evenly distribute the sauce.
- Serve immediately: Stir-fries are best served immediately after they are cooked. This will ensure that the shrimp and scallops are still hot and juicy.
Conclusion:
Shrimp and scallop stir-fry is a quick and easy weeknight meal that is packed with flavor. It is a great way to get your seafood fix and is also a healthy and low-carb option. If you are looking for a delicious and healthy seafood dish, then shrimp and scallop stir-fry is the perfect recipe for you.
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