Scallops with Stir Fried Vegetables
An elegant scallops dish with a Japanese steakhouse flair.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 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.