Scallop Stir-Fry Recipe
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Scallop Stir-Fry

By: Taste of Home Test Kitchen  
"This saucy seafood stir-fry from our Test Kitchen features scallops, curry, ginger and a colorful medley of vegetables."

Rating: This weblink has been rated 16 times with an average star rating of 4.2 Read Reviews (15)

Rate/Review | 518 people have saved this

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

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Original Recipe Yield 3 servings
 

Ingredients

  • 12 ounces fresh or frozen sea scallops, thawed
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup water
  • 2 teaspoons reduced-sodium soy sauce
  • 2 medium carrots, thinly sliced
  • 3 celery ribs, thinly sliced
  • 3 teaspoons canola oil, divided
  • 4 ounces fresh mushrooms, quartered
  • 4 green onions cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • Hot cooked rice

Directions

  1. If scallops are large, cut in half and set aside. In a bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside. In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute. Remove vegetable mixture and set aside.
  2. In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.

Footnotes

  • Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 213 calories, 6 g fat (trace saturated fat), 37 mg cholesterol, 581 mg sodium, 18 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2007 by ANDREA 
Wow! This recipe is full of flavour. I added baby shrimp to the dish, a bit of rice vinegar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2007 by JASBRE 
This was excellent, I did use frozen veggies but I really liked the sauce. I will certainly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2007 by BONSAI64 
Great blend of flavors. I used fresh ginger and doubled the garlic and I also used grapeseed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2007 by MAGGIE MCGUIRE 
The sauce for this dish is a perfect blend of curry and ginger. You can pretty much use any... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by tvgal 
I had to put together a last minute dinner and this recipe was one that matched my search... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2008 by Amanda 
This was okay. Not fantastic not awful. I followed the recipe excactly with the exception of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2008 by EMLE234 
I doubled this recipe and used fresh ginger instead of ground. It was okay but seemed to be... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by cinnybear 
The dish wasn't bad but it was very light - I was expecting something with more flavor because... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2007 by DIANEGT 
My husband loved this recipe. I added shrimp also. Very light taste, very good! Even my 3... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2007 by Carol R. 
Very tasty and easy MORE

 
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