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.

Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 450
  • Calories from fat: 9%
  • Fat: 4.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.6g
  • Protein: 35.1g
  • Carbohydrate: 63g
  • Fiber: 0.0g
  • Cholesterol: 56mg
  • Iron: 0.0mg
  • Sodium: 511mg
  • Calcium: 0.0mg

Ingredients

  • 1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted
  • 1 tablespoon cornstarch
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1/2 teaspoon sugar
  • Vegetable cooking spray
  • 2 teaspoons sesame oil, divided
  • 2 tablespoons peeled, minced gingerroot
  • 1 teaspoon dried crushed red pepper
  • 2 cloves garlic, minced
  • 1 (9-ounce) package frozen Sugar Snap peas, thawed
  • 1 large sweet red pepper, cut into 1/2-inch pieces
  • 1 1/2 pounds sea scallops
  • 4 cups cooked long-grain rice (cooked without salt or fat)
  • Green onion strips (optional)

Preparation

  1. Combine first 6 ingredients; stir well. Set aside.
  2. 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.
  3. 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.
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