Stir-fry with scallops and vegetables in a frying pan
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 393, total fat 13 G., saturated fats 2 G., proteins 26 G., carbohydrates 49 G., fiber 9 G., cholesterol 27 mg, sodium 1909 mg, sugar 16 G.
Calories 393, total fat 13 G., saturated fats 2 G., proteins 26 G., carbohydrates 49 G., fiber 9 G., cholesterol 27 mg, sodium 1909 mg, sugar 16 G.
Like most seafood, scallops can easily become overcooked and tough. To avoid this, Ree Drummond quickly sears the scallops separately from the main dish and immediately transfers them to a plate while she sears the remaining ingredients. She returns the seafood to the pan just before serving for a quick coating of spicy ginger sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. l. peanut butter
- 0.5 cups lightly salted soy sauce
- 2 tbsp. l. rice vinegar
- 2 tbsp. l. brown sugar
- 1.5 tbsp cornstarch
- 1 tbsp. chopped fresh ginger
- About 2 teaspoons Sriracha sauce (more or less to taste)
- 450 g cleaned scallops (16/20)
- 1 can (425g) small corn, cobs cut in half crosswise
- 1 yellow zucchini, diced
- 1 head of broccoli, cut into florets
- 220 g fresh green peas, chopped
- 1 Fresno or Thai chili pepper, thinly sliced
- Jasmine rice, for serving
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro leaves
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Recipes with similar ingredients: scallops, yellow zucchini, broccoli cabbage, corn, sugar snap peas, Fresno pepper, soy sauce, starch, rice vinegar, green onions, ginger root, cilantro
Cooking the dish according to the recipe:
- In a bowl, combine soy sauce, vinegar, brown sugar, cornstarch, ginger, and Sriracha sauce. Set aside.
- Heat a large nonstick skillet over medium-high heat and add the peanut oil. Add the scallops to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a plate.
- Increase the heat to high. Add the corn, zucchini, and broccoli and cook, stirring constantly, for 2 minutes. Then add the peas and chili pepper and continue cooking for about 1 minute.
- Quickly stir the sauce and add it to the pan along with 1/2 cup water. Continue cooking until the sauce thickens, 1–2 minutes. Return the scallops to the pan and gently toss to coat. Serve immediately with warm rice, garnished with green onions and cilantro.
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