Scallops with Stir Fried Vegetables
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5 from 2 votes

Scallops with Stir Fried Vegetables

An elegant scallops dish with a Japanese steakhouse flair.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Cuisine: Japanese
Servings: 4
Author: Patti


  • 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)


  • 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.