Best 4 Stir Fry Scallops Recipes

SCALLOPS AND ASPARAGUS STIR-FRY

Steps:

• Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
• In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
• Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
• Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

BOB'S SHRIMP, SCALLOPS AND ASPARAGUS STIR-FRY.

Steps:

• 1. I know that there are a lot of ingredients. But this goes very fast. Make sure you have everything at the ready.. I use a cast iron wok when I make this. It retains the heat longer. The first thing I do is take the asparagus and cut them into one inch links. In a sauce pan with hot water blanch for a minute. Then drop in a ice bath
• 2. In a hot wok add oil and butter. Sear scallops until golden brown both sides. (Do not over cook.).. add shrimp sauté at med-high heat about 3-4 min... Add garlic, salted black beans red chili paste. Add remaining veggies and mushrooms , stir-fry about 4-5 min. Then deglaze with wine..
• 3. Add vinegar, fish stock, salt, pepper, sugar, sesame oil, hoisin and every thing else.. Make a slurry then add to wok. Stir till thickened. I serve this over angle hair pasta.. It is so good every one will ask for more!!!

STIR-FRY SCALLOPS

Steps:

• Rinse and pat dry scallops. If using sea scallops, cut into quarters; set aside.
• Wipe mushrooms with damp towel and slice.
• Rinse and chop broccoli and pepper into bite size pieces. Mince garlic and set aside with vegetables.
• Heat half of the oil in a non-stick skillet over medium-low heat:saute garlic for 1 to 2 minutes.
• Raise temperature to medium high, add vegetables and stir-fry until tender about 4 to 5 minutes.
• Add remaining oil and scallops to pan and stir-fry until scallops are opaque, about 4 to 5 minutes. Add teriyaki sauce and heat about 1 minute. Serve over cooked brown rice.

STIR FRY NOODLES WITH SEARED SCALLOPS SERVES 4 RECIPE - (4/5)

Steps:

• To prepare for the noodles, whisk the fish sauce, soy sauce, chicken stock, lime juice, mirin, vinegar and sugar in a small bowl until the sugar dissolves. Set aside. Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Drain the noodles from their soaking water. Add the noodles to the boiling water, and cook for just 10 seconds. Quickly drain the noodles, and then place them in the ice water to cool completely. Drain well. To cook the scallops, season the scallops with salt. Heat a heavy large sauté pan over high heat. Add the chili oil, and swirl to coat the pan. Then add the scallops and cook just until dark brown, about 2 minutes per side. To stir-fry the noodles, heat a heavy large wok over medium-high heat. Add the oil, and then stir in the shallots, garlic and ginger. Cook until fragrant and the shallots begin to soften, about 1 minute. Add the mushrooms and carrots, and stir-fry until they soften slightly, about 5 minutes. Stir in the noodles and sauce, and stir-fry to coat, about 30 seconds. Stir in the green onions. Divide the noodles among four wide bowls. Top with the scallops, and then garnish with the cilantro. Serve immediately.