Friday, July 11, 2014

Foodie Friday: Scallop Stir Fry

So, this is a little dish I made because we had some seafood in the freezer that needed to get used up, and I gotta tell you, I am STUFFED! This was pretty good.

I was thinking that a stir fry would be best, because who doesn't like stir fry?

I threw some rice in the rice cooker.
1 Cup Rice, 2 Cups water, 35 minutes
And while that cooked, I got started on the sauce (I also threw some chicken into the microwave to thaw, since my dad and sis aren't crazy about seafood. I tried it on the cruise, and now I like it).

I'd thawed the scallops this morning by putting them in a bowl of water for a few hours, and placing them in the fridge until I was ready for them.

Remember to drain
My mom, bless her heart, prepped all the veggies for me. She claims to have needed to get out some aggression by chopping. That's fine by me! She did a great job.

Clockwise from top left: Onion, Mushrooms, carrots, broccoli
I heated a teaspoon of vegetable oil in a skillet, and heated to medium high heat and added some frozen peppers. After they thawed I added the rest of the veggies, except the mushrooms.

I added snow peas along with the
mushrooms at the end.
While the veggies were working, I cooked the chicken in another teaspoon of vegetable oil until done.

Stir the veggies to coat and cook. I added a bit of the sauce, made with Rice Vinegar, Soy sauce, Sesame oil, Ground Ginger and Corn Starch.

Once the chicken was done, I moved it to a plate to rest until I shredded it, and added the scallops to the skillet. They only need to cook about 2-3 minutes, until opaque.

I then split the sauce between the chicken and the scallops and served with the rice, a bit more soy sauce, and Chow Mein Noodles.



  • 1 lb Bay Scallops
  • 1 cup rice
  • 1 lb snow peas
  • 1 small can mushrooms
  • 1 cup sliced bell pepper (I used an assorment, that had been frozen previously)
  • 1 small yellow onion, sliced
  • 1 head of broccoli, chopped into florets
  • 1 carrot, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoon cornstarch
  • 1 teaspoon ground ginger
  1. Add rice with 2 cups water to the rice cooker, and cook for 30-35 minutes.
  2. Mix soy sauce, rice vinegar, sesame oil, ground ginger, and cornstarch to a bowl and mix. Set aside.
  3. Add 1 teaspoon of vegetable oil into two skillets (each). Add the vegetables, except peas and mushrooms to one, and the scallops to the other. Split the sauce between the two skillets, and stir to coat. Allow scallops to cook for 2-3 minutes until opaque. Cook the vegetables until crisp-tender, about 4-5 minutes. 
  4. Serve with rice and chow mein noodles for added crunch.
Easy Peasy, delicious. Enjoy!

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