- Calories 450
- Caloriesfromfat 9%
- Fat 4.6g
- Satfat 0.5g
- Monofat 1g
- Polyfat 1.6g
- Protein 35.1g
- Carbohydrate 63g
- Fiber 0.0g
- Cholesterol 56mg
- Iron 0.0mg
- Sodium 511mg
- Calcium 0.0mg
Spicy Scallop Stir-Fry
Serve this Spicy Scallop Stir-Fry recipe over rice for a fancy addition to your weeknight dinner rotation. It's super quick and delicious.
How to Make It
Combine first 6 ingredients; stir well. Set aside.
Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add gingerroot, crushed red pepper, and garlic; stir-fry 1 minute. Add peas and sweet red pepper; stir-fry 3 minutes. Remove vegetable mixture from wok; set aside. Wipe wok dry with a paper towel.
Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add scallops; stir-fry 3 minutes or until scallops are opaque. Add chicken broth mixture to wok; cook, stirring constantly, 1 minute or until mixture is thickened. Return vegetable mixture to wok; cook, stirring constantly, until mixture is thoroughly heated. Serve over rice. Garnish with green onion strips, if desired.
Oxmoor House Cooking Light Collection