Ginger Stir Fried Scallops Recipes

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SPICY STIR-FRY WITH SCALLOPS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16



Spicy Stir-Fry with Scallops image

Steps:

  • Heat a large nonstick skillet over medium-high heat and add the peanut oil.
  • In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
  • Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
  • Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
  • Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
  • Serve immediately over rice and garnish with the scallions and cilantro.

3 tablespoons peanut oil
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
1 1/2 tablespoons cornstarch
1 tablespoon minced fresh ginger
About 2 teaspoons sriracha (more or less to taste)
1 pound scallops (16/20), cleaned
One 15-ounce can baby corn, cut in half crosswise
1 yellow summer squash, diced
1 head broccoli, cut into florets
8 ounces fresh snow peas, trimmed
1 Fresno or Thai chile, sliced thin
Jasmine rice, for serving
3 scallions, sliced thin
1/4 cup fresh cilantro leaves

GINGER BEEF STIR-FRY

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Provided by thedailygourmet

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 25m

Yield 4

Number Of Ingredients 12



Ginger Beef Stir-Fry image

Steps:

  • Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
  • Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g

½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

SHRIMP AND SCALLOP STIR-FRY

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11



Shrimp and Scallop Stir-Fry image

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

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

STIR-FRIED SCALLOPS

Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. -Stephany Gocobacki, San Rafael, California

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8



Stir-Fried Scallops image

Steps:

  • In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.

Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

1 small onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3/4 pound sea scallops, halved
2 medium plum tomatoes, chopped
2 tablespoons lemon juice
1/8 teaspoon pepper
Hot cooked pasta or rice, optional

SCALLOP STIR-FRY

This saucy seafood stir-fry from our Test Kitchen features scallops, curry, ginger and a colorful medley of vegetables.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 15



Scallop Stir-Fry image

Steps:

  • If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside. , In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute longer. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.

Nutrition Facts : Calories 213 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 581mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

12 ounces fresh or frozen sea scallops, thawed
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1 cup water
2 teaspoons reduced-sodium soy sauce
2 medium carrots, thinly sliced
3 celery ribs, thinly sliced
3 teaspoons canola oil, divided
4 ounces fresh mushrooms, quartered
4 green onions, cut into 1-inch pieces
4 garlic cloves, minced
1 teaspoon curry powder
2 teaspoons minced fresh gingerroot
Hot cooked rice, optional

ASIAN GINGER SCALLOP STIR-FRY

Love scallops? This is a quick and tasty wok recipe to serve two as a main meal or four as part of an Asian banquet.

Provided by Daydream

Categories     Asian

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13



Asian Ginger Scallop Stir-fry image

Steps:

  • Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
  • Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
  • Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
  • Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
  • Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
  • Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
  • Add the soy sauce and mix thoroughly with all the other ingredients.
  • Season to taste with freshly ground black pepper.
  • Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
  • Serve immediately with steamed white rice.

2 tablespoons fresh lime juice
2 tablespoons shaoxing rice wine
1 clove garlic, crushed
8 ounces scallops
1 tablespoon sesame oil
1/2 inch fresh ginger (about 2 teaspoons finely grated)
4 spring onions
1/2 red pepper, diced
3 ounces button mushrooms
2 teaspoons soy sauce
black pepper, freshly ground
1 teaspoon cornstarch
2 tablespoons water

STIR-FRIED SCALLOPS AND ASPARAGUS

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. -Barbara Schindler, Napoleon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11



Stir-Fried Scallops and Asparagus image

Steps:

  • Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 578mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

1 package (3 ounces) chicken ramen noodles
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, julienned
3 green onions, thinly sliced
1 garlic clove, minced
1 pound sea scallops, halved horizontally
1 tablespoon lime juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 to 1 teaspoon hot pepper sauce

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS

This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. corected for the missing amount of soy sauce.

Provided by Sandyg61

Categories     Asian

Time 14m

Yield 4 serving(s)

Number Of Ingredients 11



Stir-Fried Scallops With Sugar Snap Peas image

Steps:

  • Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
  • Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
  • Add the peas and cook for 1 minute.
  • Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
  • Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
  • Serve with rice.

Nutrition Facts : Calories 216.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 37.5, Sodium 581.5, Carbohydrate 14.2, Fiber 2.9, Sugar 3.5, Protein 21.1

2 tablespoons oil
2 garlic cloves, minced
3 teaspoons ginger, minced
2/3 lb sugar snap pea
1 lb scallops
2 scallions, cut into 1 inch lengths
2 1/2 tablespoons oyster sauce
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
cooked rice

BAY SCALLOP STIR-FRY

Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 12



Bay Scallop Stir-Fry image

Steps:

  • In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
  • In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
  • Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

Nutrition Facts : Calories 365 g, Fat 6 g, Fiber 3 g, Protein 25 g

Coarse salt and ground pepper
1 cup long-grain white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower
1 red bell pepper (ribs and seeds removed), thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry

GINGER SCALLOPS WITH RICE NOODLES

Provided by Moira Hodgson

Categories     main course

Time 20m

Yield 8 first-course or 4 main- course servings

Number Of Ingredients 12



Ginger Scallops With Rice Noodles image

Steps:

  • Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
  • Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
  • Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
  • Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
  • Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams

1 pound bay or sea scallops
Juice of 1 lime
1 10-ounce package rice noodles
Salt
1 tablespoon sesame oil
1 tablespoon soy sauce
1 to 2 tablespoons flour
4 tablespoons peanut or vegetable oil
1 clove garlic, green part removed, minced
2 tablespoons chopped fresh ginger
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander leaves, chopped

GINGER STIR FRIED SCALLOPS

Make and share this Ginger Stir Fried Scallops recipe from Food.com.

Provided by Recipe Reader

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14



Ginger Stir Fried Scallops image

Steps:

  • In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
  • Meanwhile combine the sauce ingredients and set aside.
  • Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
  • Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
  • Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
  • Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
  • Season with pepper and serve.

Nutrition Facts : Calories 219.7, Fat 8, SaturatedFat 1, Cholesterol 37.5, Sodium 884.7, Carbohydrate 13.3, Fiber 1.2, Sugar 2.5, Protein 21.1

1 lb scallops
1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons dry sherry
2 tablespoons ginger, minced
1 garlic clove, minced
1/2 cup clam juice (bottled)
2 teaspoons cornstarch
2 teaspoons water
2 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil
1 cup green onion, sliced
salt and pepper

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