Scallop Stir Fry

Dive into the vibrant flavors of this quick and easy Scallop Stir Fry, a perfect weeknight dinner that feels like an indulgence. Featuring tender, golden-seared sea scallops, crisp-tender vegetables like broccoli, carrots, and red bell peppers, and a silky soy-oyster sauce with a hint of sesame, this dish is a flavorful harmony of textures and tastes. Infused with the aromatic kick of garlic and ginger, this stir-fry is ready in just 25 minutes and is served over a bed of warm jasmine rice for a complete meal. Whether you're looking for a healthy seafood stir fry or a crowd-pleasing Asian-inspired recipe, this Scallop Stir Fry delivers bold flavors and stunning simplicity in every bite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound Sea scallops (large)
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 2 teaspoons Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Vegetable oil
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 large Red bell pepper (sliced into strips)
• 2 cups Broccoli florets
• 1 large Carrot (thinly sliced)
• 3 stalks Green onions (sliced)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 cups Cooked jasmine rice (for serving)

Directions

Step 1

Rinse the scallops under cold water and pat them dry with paper towels. Season lightly with salt and black pepper and set aside.

Step 2

In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved and set the sauce aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the scallops in a single layer. Sear the scallops for 2 minutes per side until they're golden and cooked through. Remove the scallops from the pan and set aside.

Step 4

In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.

Step 5

Add the red bell pepper, broccoli florets, and sliced carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Step 6

Return the scallops to the skillet along with the prepared sauce. Cook for 1-2 minutes, stirring gently, until the sauce thickens and coats the scallops and vegetables evenly.

Step 7

Sprinkle the sliced green onions over the stir fry and give it a quick toss. Remove from heat.

Step 8

Serve the scallop stir fry hot over cooked jasmine rice. Enjoy!

Nutrition Facts

Serving size	2093.1 grams (2093.1g)

Amount per serving	% Daily Value*
Calories	2591

Total Fat 62.20g	80%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 28.60g
Cholesterol 219mg	73%
Sodium 6913mg	301%
Total Carbohydrate 350.80g	128%
Dietary Fiber 17.40g	62%
Total Sugars 16.50g
Protein 148.20g	296%

Vitamin D 0IU	0%
Calcium 367mg	28%
Iron 17mg	92%
Potassium 2891mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 23.2%

Carbs: 54.9%