"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." — Lady Linda
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bay scallops, tough muscle removed
crushed red pepper flakes
seafood seasoning, such as Old Bay™
vegetable oil, divided
1 (8 ounce) package
sliced fresh mushrooms
yellow squash, sliced
peeled and deveined cooked shrimp
green bell pepper, cut into 1/2-inch squares
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!
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.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lady Linda's Delightful Shrimp and Scallop Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 457
** Calories from Fat: 152
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