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Lady Linda's Delightful Shrimp and Scallop Stir-Fry

By: Lady Linda  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 3.7 Read Reviews (6)

Rate/Review | 176 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
45 Min
Cook Time:
15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound bay scallops, tough muscle removed
  • 1 tablespoon ground ginger
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 2 tablespoons fish sauce
  • 1 tablespoon cornstarch
  •  
  • 1/4 cup vegetable oil, divided
  • 2 teaspoons minced garlic
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth
  •  
  • 1 small onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1/4 cup julienned carrot
  • 1 pound peeled and deveined cooked shrimp
  • 1/2 green bell pepper, cut into 1/2-inch squares

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 458 | Total Fat: 16.9g | Cholesterol: 290mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by Lady Linda 
Hi, Lady Linda here with a correction of a misprint in the recipe! I use only 1 tsp each of... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2008 by Tooter102 
Sure glad I tasted the scallops after cooked in the spicy sauce but before proceeding. It was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2008 by BFS 
The recipe was delicious although a bit too spicy. Next time, I would cut the pepper flakes to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2009 by Shonda 
This is a good recipe, but I did use less red pepper flakes for the kids' sake!! I really like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by Char in NORCAL 
Loved it but ended up increasing broth to a can. We like sauce and found the amount of liquid... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by Karen 
This recipe was too spicy and I like spicy foods. Will use 1/4 tsp. of red pepper flakes the... MORE

 
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