Scallop Stir Fry

Scallop Stir Fry
4.5 from 2 ratings
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This easy scallop stir fry recipe is one of the best ways to use leftover vegetables. Just make sure you have about 1 cup of whatever vegetable you have on hand instead of mushrooms.Renee EnnaNot a fan of scallops? Swap them for shrimp or tofu.This recipe by Renee Enna originally appeared in the Chicago Tribune.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 30 minutes
Ingredients
  • 1/4 cup vermouth, mirin or white wine
  • 2 tablespoon low-sodium soy sauce
  • 2 tablespoon hoisin sauce
  • 2 tablespoon vegetable oil
  • 1 pound frozen sea scallops, thawed, patted dry
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1 large onion, thinly sliced
  • 1 large jalapeno, thinly sliced
  • 1 large bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup uncooked instant or microwaveable rice, prepared according to package directions
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped cilantro
Directions
  1. Combine the vermouth, soy sauce and hoisin sauce in a small bowl; set aside.
  2. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat.
  3. Season scallops with salt and pepper to taste.
  4. Add scallops to pan in a single layer; cook, turning halfway through, until cooked through, about 5 minutes.
  5. Remove scallops from pan.
  6. Add remaining tablespoon of oil to pan; add the onion and jalapeno.
  7. Stir-fry until onion softens, about 3 minutes.
  8. Add the bell pepper, mushrooms and half of the soy-hoisin sauce; stir-fry until pepper softens, about 3 minutes.
  9. Stir in the reserved scallops, water chestnuts and remaining sauce.
  10. Stir-fry until ingredients have warmed through, about 1 minute.
  11. Divide rice among four plates; top with scallop mixture.
  12. Pass the peanuts and cilantro at the table.
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