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Scallop Stir-Fry

Soy sauce and sesame oil flavor this scrumptious scallop stir-fry.

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( 11 Ratings)

11 Ratings

5 Stars 55%

4 Stars 36%

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 20 min
Total Time 28 min
Servings 4

Ingredients

1: package (3 ounces) Oriental-flavor ramen noodle soup mix

1: tablespoon olive or vegetable oil

3/4: pound asparagus, cut into 1-inch pieces (2 1/2 cups)

1: large red bell pepper, cut into thin strips

1: small onion, chopped (1/4 cup)

2: garlic cloves, finely chopped

3/4: pound sea scallops, cut in half

1: tablespoon soy sauce

2: tablespoons lemon juice

1: teaspoon sesame oil

1/4: teaspoon red pepper sauce

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Directions

1 Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
2 While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white.
3 Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallops mixture. Stir in noodles; heat through.

EXPERT TIPS

Expert Tips

Bay scallops, which are about 1/2 inch in diameter, can be substituted for the sea scallops.

Scallops are generally classified as either bay or sea scallops. Bay scallops are much smaller and sweeter than their counterparts. Sea scallops are more readily available and less expensive than bay scallops. Cook scallops just until white in the center to keep them the most tender.

Fresh-squeezed lemon juice offers a tangy complement to the tender scallops. Garnish plates with lemon slices that have been cut just to the center and then twisted. Enjoy with a glass of dry white wine.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 125
Calories from Fat: 45 ),

% Daily Value

Total Fat: 5 g; 5 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 470 mg; 470 %;
Total Carbohydrate: 10 g; 10 %
(Dietary Fiber 2 g 2 % ),
Protein: 12 g; 12 %

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 52%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Vegetable; 1 1/2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 12/8/2010 8:18:15 PM REPORT ABUSE Michele W. said:

Rating:

Very good flavor. I doubled the recipe for my large family and I felt there weren't enough noodles. I used two 3 oz. packages next time I'll use 4. Also at the end of cooking the dish was a bit watery. I think I'll pat the scallops dry after defrosting them and see if that helps. Otherwise delicious.

This reply was: Helpful Inspiring

Posted 7/21/2008 3:06:57 PM REPORT ABUSE

Rating:

This was as good as the picture on the website. Whoever the food stylist was did a good job of selling this to me.I could not have improved on it except possibly adding sauteed mushrooms. Thanks Betty Crocker for a keeper.

This reply was: Helpful Inspiring

Posted 7/8/2008 8:17:30 PM REPORT ABUSE Alright said:

Rating:

Could not believe how good this recipe is! My husband and I both loved it - and he hates stir-fry. I used Tobasco for the red pepper sauce and it was perfect.

This reply was: Helpful Inspiring