Lady Linda's Delightful Shrimp and Scallop Stir-Fry Recipe - Allrecipes.com
Lady Linda's Delightful Shrimp and Scallop Stir-Fry Recipe
  • READY IN hrs

Lady Linda's Delightful Shrimp and Scallop Stir-Fry

Recipe by  

"Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or noodles."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    45 mins
  • COOK

    15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl. Cover, and marinate 30 minutes.
  2. Heat half of the oil in a wok over high heat. Stir in the garlic, and cook until it begins to brown, about 30 seconds. Stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes. Dissolve the remaining 1 tablespoon of cornstarch in the chicken broth. Pour into the wok, and stir until thickened. Remove to a bowl.
  3. Clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot. Cook and stir until the vegetables are tender, about 5 minutes. Stir in the shrimp, green pepper, and scallop mixture. Stir until hot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2008

Hi, Lady Linda here with a correction of a misprint in the recipe! I use only 1 tsp each of both ginger and hot pepper flakes. My husband sometimes asks for extra spicy, but the rest of the family value our tastebuds too dearly to burn them off! lol!

 
Most Helpful Critical Review
Aug 08, 2008

Sure glad I tasted the scallops after cooked in the spicy sauce but before proceeding. It was horrible. I cut the red pepper flakes back to 1/4 tsp from 1 T. but it still fried my mouth. In all fairness I didn't have any Fish Sauce so used oriental Oyster sauce. Still, the flavor was totally unappealing. Threw out the scallops and sauce and used the vegis in a normal chicken stir fry.

 
Jul 30, 2008

The recipe was delicious although a bit too spicy. Next time, I would cut the pepper flakes to 1 teaspoon. I also substituted vegetable broth for all of the broths as that is all that I had.

 
Feb 02, 2009

Loved it but ended up increasing broth to a can. We like sauce and found the amount of liquid in the receipe was not enough. I also increased vegetables. We liked the warmth of the red pepper and did not find it overwhelming, but that is a result of the additional ingrediants. Will definitely make again.

 
Jul 21, 2009

This is a good recipe, but I did use less red pepper flakes for the kids' sake!! I really like Asian food and love to find new recipes that are easy and I can cook at home!

 
Oct 14, 2008

This recipe was too spicy and I like spicy foods. Will use 1/4 tsp. of red pepper flakes the next time. Did not have fish sauce so I used clam sauce. Added 1/2 cup more of chicken broth after I sauted the vegetables because I wanted more liquid so I could serve everything over rice. Will make again.

 
Apr 12, 2012

This was pretty good. I cut the red pepper flakes in half and it was still really spicy, and the ginger was a bit too overpowering for us. There wasn't much of a sauce to serve over rice or pasta, I served it over couscous.

 
Mar 31, 2013

This recipe turn out very good. Only I did different was I cut out the red pepper flake. Overall it turn out good for me. I substituted the fish sauce with soy and Worcestershire sauce. My kids loved it!!! That's all it matters to me.

 

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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 290 mg
  • 97%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 56.4 g
  • 113%
  • Sodium
  • 1342 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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