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September 13, 2013 By Patti 11 Comments
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Scallops with Stir Fried Vegetables

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For those nights when you want a more special meal while still staying on the healthy side, Scallops with Stir Fried Vegetables may be just the recipe you’re looking for. This scallop recipe gives you a bit of Japanese Steakhouse taste at home, and it’s also a dish that can be presented beautifully for a special dinner occasion.

 

Scallops with Stir Fried Vegetables

Scallops with Stir Fried Vegetables

An elegant scallops dish with a Japanese steakhouse flair.
5 from 2 votes
Print Pin Rate
Cuisine: Japanese
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Author: Patti

Ingredients

  • 4 teaspoons olive oil divided
  • 1 1/2 pounds scallops
  • 1 medium onion cut in half then thinly sliced
  • 7 ounces fresh shiitake mushroom remove caps and slice, discard stems
  • 1/2 tablespoon freshly grated ginger root
  • 2 cloves garlic minced
  • 1 cup shredded carrots
  • 1 cup mung bean sprouts
  • 2 tablespoons soy sauce low sodium
  • 2 tablespoons fresh lemon juice
  • 1 small bunch scallions sliced (for garnish)

Instructions

  • Dry scallops with a paper towel. This will allow for a nice sear on the scallops. Set aside.
  • Cut onion in half, then slice each half into thin slices. Set aside.
  • Remove mushroom stems and discard. Slice caps and set aside.
  • Mince 2 cloves garlic. Set aside.
  • Shred 1 cup carrots. Set aside.
  • Slice scallions to use for garnish and set aside.
  • Heat 2 teaspoon of olive oil in a large skillet over medium high heat. This will be used for the vegetables.
  • Add onions and stir fry until lightly brown, about 3 minutes.
  • Add mushroom caps to onions and cook an additional 2 minutes. The onions and mushrooms will be almost tender.
  • Add ginger and garlic and cook about another 1 minute.
  • Add carrots and bean sprouts and cook another 2 minutes. At this point all vegetables should be soft.
  • Remove vegetables from heat and add the soy sauce and lemon juice.
  • While vegetables are cooking, heat the other 2 teaspoons of olive oil in a small skillet over medium high heat. This will be for the scallops.
  • Cook scallops in a single layer until nicely browned, about 2-3 minutes on each side.
  • Remove scallops to a plate to rest while vegetables cook.
  • To plate: Divide vegetables even between 4 plates, add scallops on top of vegetables and garnish with scallions.

 

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535 shares

Filed Under: Japanese, Main Course, Seafood Tagged With: main dish, scallops, seafood

Reader Interactions

Comments

  1. Tina Marie says

    July 2, 2015 at 6:34 am

    5 stars
    My husband is a big scallop fan! He is going to love this dish.

  2. Fareeha - faskitchen says

    July 2, 2015 at 7:25 am

    Wow, love it.. looks fabulous

  3. Whitney says

    July 17, 2015 at 7:53 am

    Love scallops! This looks simple and delicious!

  4. jen says

    July 17, 2015 at 11:41 am

    Scallops are one of my favorite things – and preparing them this way looks so good. My mouth is watering!

  5. Becky Winkler (A Calculated Whisk) says

    July 18, 2015 at 8:10 am

    Yum!! I love scallops, and this looks like a perfect and nutritious way to enjoy them.

  6. Whitney says

    July 18, 2015 at 7:05 pm

    LOVE seafood, and scallops are such a yummy dinner when done right. These look amazing!

  7. Dawn @ Words Of Deliciousness says

    July 19, 2015 at 7:23 pm

    5 stars
    I love seafood. Looks like a wonderful recipe.

  8. Priya says

    July 20, 2015 at 4:04 am

    Looks so tempting! My hubby is fond of sea-food. will surely try it out..

  9. Renee says

    July 22, 2015 at 7:45 am

    I haven’t had scallops in years. Thank you for the amazing looking recipe to get excited to cook some up.

  10. Michelle says

    November 28, 2016 at 6:33 pm

    I love scallops! They are so healthy 🙂

  11. abra says

    December 3, 2016 at 7:52 am

    Yum ! Love scallops.

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