SWEET AND SOUR SHRIMP AND SCALLOPS RECIPE - (4.3/5)
Provided by davidv
Number Of Ingredients 11
Steps:
- Season the scallops and shrimp with black pepper. Pour the oil into a wok set over high heat. Add the scallops and cook for 3 minutes, constantly tossing. Add the shrimp and cook for another 2 minutes. Remove the scallops and shrimp and place them into a small bowl. Set aside. Add the broken noodles, noodle seasoning packages, frozen vegetables, garlic powder, ginger, and water to the wok. Cook, stirring constantly, for 5-6 minutes, or until the noodles and vegetables are tender. Add the sweet and sour sauce and the shrimp and scallops back into the wok. Toss until everything is evenly coated with the sauce. Remove the pan from the heat. Top with scallions and serve immediately.
ASIAN-STYLE GRILLED SWEET AND SOUR SCALLOPS
2 pounds scallops should give you 5-6 skewers, but the complete recipe can be doubled to 4 pounds, but each 2-pounds scallops will have to be marinated in two plastic bags using two rice wine/ginger mixtures.
Provided by Kittencalrecipezazz
Categories Asian
Time 51m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl stir together the rice wine with 1 tablespoon fresh ginger, then pour the mixture into a ziploc resealable plastic bag, add in the scallops seal bag then turn to coat with the mixture.
- Chill scallops for 35 minutes (no longer than stated time or the rice wine will start to "cook" the scallops!).
- Meanwhile soak 6 (12-inch) wooden skewers in cold water for 30 minutes minimum.
- In a saucepan combine the brown sugar, ketchup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic and red pepper flakes (if using) bring to a boil over medium heat, stirring constantly, boil for 1 minute; set aside.
- Remove scallops and discard the marinade.
- Thread scallops leaving about 1/2-inch apart onto the soaked wooden skewers.
- Grill over medium heat for 2-3 minutes on each side (time will vary depending on the size of your scallops).
- Brush scallops with the prepared brown sugar sauce, then serve immediately with remaining sauce.
- Serve with cooked rice and chopped green onions.
Nutrition Facts : Calories 310.6, Fat 3, SaturatedFat 0.4, Cholesterol 75, Sodium 1089.9, Carbohydrate 25.4, Fiber 0.2, Sugar 16.9, Protein 39.9
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
GRILLED CORN WITH SWEET-SAVORY ASIAN GLAZE
Provided by Rick Browne
Categories Onion Side Corn Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir first 4 ingredients in small bowl until sugar dissolves. Melt butter with 2 tablespoons oil in small saucepan over medium heat. Add fish sauce mixture and green onions and simmer until sauce begins to thicken, about 2 minutes.
- Do ahead: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
- Preheat barbecue (medium-high heat). Brush corn with oil. Grill corn until tender and charred in spots, about 13 minutes. Brush corn generously with butter sauce and serve, passing remaining sauce separately.
- *Fish sauce is a versatile ingredient. Try it (1) mixed with garlic and cilantro as a marinade for grilled chicken; (2) in barbecue sauce for ribs; (3) in a salad of slivered green apples and chopped cilantro; and (4) in a compound butter with cayenne and shallots for grilled fish. It is available in the Asian foods section of many supermarkets and at Asian markets.
ASIAN-STYLE GRILLED TOFU
This recipe came from my mom, who got it from Family Circle. I haven't tried it yet, but I will soon! I cut out the oyster sauce from the marinade, but if you want to use it, the original recipe called for 1 tablespoon of bottled oyster sauce.
Provided by MarissaB
Categories Soy/Tofu
Time 21m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
- Open package of tofu and drain.
- Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
- Repeat with second triangle to form six 1/2-inch thick triangular slices.
- Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
- Change paper toweling and repeat.
- Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
- Drain marinade into a small saucepan.
- Bring a large pot of water to boiling.
- Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
- Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
- Grill the tofu, about 2 minutes per side, until nicely marked and hot.
- Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
- Drain noodles and vegetables.
- Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.
SWEET-AND-SOUR SCALLOPS
Although it's pretty enough to be from a restaurant, this dish is filled with homemade flavor and puts a delicious twist on a classic. "This meal will change your traditional way of serving sweet and sour. The scallops are so tender, they practically melt in your mouth." Tonya Michelle Burkhard - Davis, IL
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice; set pineapple and juice aside. In a large skillet, saute scallops in oil until firm and opaque; drain. Remove from pan and keep warm. , In the same pan, saute onion and green pepper in butter for 3-4 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the sugar, cornstarch, ground mustard and salt. Whisk in the vinegar, soy sauce and reserved pineapple juice until smooth. , Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomatoes, scallops and reserved pineapple; heat through.
Nutrition Facts : Calories 381 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 875mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 2g fiber), Protein 21g protein.
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
SCALLOPS WITH ASIAN NOODLE SALAD
Categories Salad Pasta Sauté Mint Basil Peanut Scallop Hot Pepper Lemongrass Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For salad:
- Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
- Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.
- For scallops:
- Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
- Divide salad among 4 plates; top with scallops and serve.
- Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.
More about "asian style grilled sweet and sour scallops recipes"
PAN-SEARED ASIAN SCALLOPS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (22)Total Time 35 minsCategory DinnerCalories 239 per serving
- In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops to the bowl and marinate for at least 10 minutes. Remove scallops but reserve marinade.
- Meanwhile, using a spiral vegetable cutter, make spaghetti-like noodles with the zucchini. Pat the noodles dry with paper towels to remove the moisture.
- Heat a cast iron pan or heavy sauté pan on medium-high heat and add oil. Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Flip and sear on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops. Remove scallops to a dish and keep warm.
- Add the zucchini noodles to the pan and cook quickly until the sauce coats the zucchini noodles. It should be al dente. Serve immediately with the scallops on the side or on top of the zucchini.
GRILLED SCALLOPS WITH PEACH SWEET CHILI SAUCE RECIPE
From bonappetit.com
4.3/5 (22)Author Leela PunyaratabandhuServings 4
GRILLED SCALLOPS | ASIAN INSPIRATIONS
From asianinspirations.com.au
4/5 (10)Estimated Reading Time 4 mins
GRILLED SWEET-AND-SOUR SCALLOPS | SOUTHERN LIVING
From youtube.com
Author Southern LivingViews 704
SWEET-AND-SOUR SCALLOPS RECIPE | BON APPéTIT
From bonappetit.com
- Stir pineapple juice, soy sauce, cornstarch, and vinegar in small bowl until cornstarch dissolves.
- Heat oil in heavy large skillet over high heat. Add green onions, garlic, ginger, and chili and stir 1 minute. Add scallops, red bell peppers, and bok choy to skillet. Stir-fry until scallops are almost cooked through, about 4 minutes. Stir cornstarch mixture to reblend and add to skillet. Stir until sauce comes to boil and thickens and vegetables and scallops are cooked through, about 1 minute. Season with salt and pepper.
15 DELICIOUS ASIAN SIDE DISHES YOU'VE NEVER TRIED BEFORE BUT SHOULD
From pupswithchopsticks.com
37 TASTY PRAWN RECIPES YOU SIMPLY MUST TRY - MSN
From msn.com
CREAMY GARLIC SCALLOPS - CAFE DELITES
From cafedelites.com
10 BEST ASIAN SEARED SCALLOPS RECIPES | YUMMLY
From yummly.com
ASIAN SCALLOPS - SUPPER PLATE-DELICIOUS DINNERS ON A BUDGET!
From supperplate.com
SWEET AND SOUR SCALLOPS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PAN-SEARED SCALLOPS RECIPE WITH THAI SAUCE - THE SPRUCE EATS
From thespruceeats.com
GRILLED SWEET-AND-SOUR SCALLOPS RECIPE | YUMMLY - PINTEREST
From pinterest.com
GRILLED SWEET-AND-SOUR SCALLOPS RECIPE | RECIPE | SCALLOP …
From pinterest.com
PAN-ROASTED SCALLOPS WITH SESAME SAUCE RECIPE | MYRECIPES
From myrecipes.com
STUFFED SWEET POTATOES (5 WAYS!) - WHOLESOME YUM
From wholesomeyum.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #seafood #asian #barbecue #easy #beginner-cook #dinner-party #holiday-event #low-fat #summer #dietary #seasonal #low-saturated-fat #low-calorie #low-carb #scallops #low-in-something #shellfish #taste-mood #savory #equipment #grilling
You'll also love