Stir-Fried Scallops and Broccoli

If you love scallops, be sure to try this scallop and broccoli stir-fry. It's loaded with fresh vegetables and sweet tender scallops. 

 

Along with broccoli, this stir fry includes fresh yellow squash, canned baby corn, and snow peas to round out the vegetable goodness. You can prepare it in a wok or, if you don't have a wok, a large skillet. 

The vegetables are crisp tender and the scallops are so succulent. And the sauce! It will make anything tastier. 

You can adapt this recipe to whatever fresh vegetables you might have on hand. You can also substitute extra large or jumbo shrimp for the scallops. 

For the scallops, I used the frozen ones from Trader Joe's that I thawed overnight in the refrigerator. I love Trader Joe's frozen shellfish because it does not have any additives to plump up or add water to the fish. Of course, if you can get fresh "dry" scallops, definitely buy them. 

The key to successful stir frying, besides high heat, is "mis en place," meaning, make sure you have everything prepped and ready before you begin. The process of stir frying is so fast that you don't have any time to do any prep in between steps. 

I actually use a digital timer between steps just to make sure I don't over or under cook anything. 

I love scallops, as evidenced by the fact that I have at least fifteen recipes here that feature them. 

Some of my favorite scallops recipes:

Bacon-wrapped air fryer scallops

Yuzu Kosho Grilled Scallops

Baked Scallops in Olive Butter

Corn Soup with Seared Scallops

Grilled Marinated Scallops

Alaskan Seafood Bubbly Bake

Tips for this scallop stir-fry recipe:

This recipe is delicious over sticky or jasmine rice. For a shortcut, you can buy the pre-made microwave rice that is usually found in the Asian food aisle. 

Tip: The rice is great for steaming, refrigerating, and stir frying the next day. 

I decided to try making this recipe in a large nonstick skillet because of the delicate nature of scallops and the volume of vegetables. Plus, I hadn't tried stir-frying in a skillet. Next time, I'm going to try it in a wok to see if I can get a better sear in the scallops. 

This recipe is best served hot straight from the pan. This is not a great "make ahead" or leftover dish. The peas and broccoli, while bright green and crisp when first cooked, will wilt and turn to that overcooked olive color after resting in the fridge. 

Prepping snow peas: You can just trim off the ends of snow peas, but, if you really want to be authentic, you need to remove the strings. My trick is to pinch each end and pull the end back on the "pea side" so that the string comes off. If you're really good, you only have to do one side. I'm not that good, so I have to do both sides. 

The sauce for this dish makes the recipe. Ingredients include soy sauce, rice vinegar, brown sugar, fresh vinegar, cornstarch, and sriracha. This sauce will work with any of your favorite veggie and protein stir fries. 

This month, the Fish Friday Foodies are cooking with in-season seafood. Be sure to check out everyone's recipes!

• A Day in the Life on the Farm: Bay Scallop Chowder 
• Sneha’s Recipe: Fried Surmai Fish With Surmai Chinchoni 
• Palatable Pastime: Pan Fried Oysters 
• Culinary Adventures with Camilla: Roasted Salmon Over Sage-Scented Stuffing with a Cranberry Relish
• Karen’s Kitchen Stories: Stir-Fried Scallops and Broccoli

Stir-Fried Scallops and Broccoli

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

If you love scallops, be sure to try this scallop and broccoli stir-fry. It's loaded with fresh vegetables and sweet tender scallops.

Ingredients

• 1/2 cup reduced sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons packed light brown sugar
• 1 tablespoon mince fresh ginger
• 1 1/2 tablespoons cornstarch
• 2 teaspoons sriracha
• 3 tablespoons peanut oil
• 1 pound scallops, patted dry
• 1 head broccoli, cut into florets
• 1 yellow summer squash, diced
• 1 can baby corn, drained, rinsed, and cut in half lengthwise
• 8 ounces snow peas, strings trimmed
• 1 Fresno pepper, thinly sliced
• 1/2 cup water
• 2 scallions, thinly sliced
• 1/4 cup cilantro leaves

Instructions

1. In a medium-small bowl or measuring cup, whisk together the soy sauce, rice vinegar, brown sugar, ginger, corn starch, and sriracha. Set aside.
2. In a large skillet or wok, add the oil and heat over medium-high heat.
3. Add the scallops in a single layer and pan fry for about 2 minutes per side. Remove the scallops to a plate and set aside.
4. Add the broccoli, yellow squash, and baby corn and cook, stirring constantly, for 2 minutes.
5. Add the snow peas and slice Fresno peppers and continue to stir fry for one more minute.
6. Re-whisk the sauce and pour it into the pan with the vegetables. Add the 1/2 cup of water. Stir fry everything for about 2 minutes, until the sauce thickens.
7. Add the scallops, juices and all, and toss everything together until coated.
8. Add the green onions, stir, and serve immediately.
9. Serve over rice or noodles and garnish with the cilantro.

Nutrition Facts

Calories

233.80

Fat (grams)

8.43

Sat. Fat (grams)

1.57

Carbs (grams)

20.75

Fiber (grams)

3.91

Net carbs

16.84

Sugar (grams)

7.38

Protein (grams)

21.02

Sodium (milligrams)

1347.13

Cholesterol (grams)

33.10

https://www.karenskitchenstories.com/2021/11/stir-fried-scallops-and-broccoli.html

Karen's Kitchen Stories

stir fry, wok, scallops

Main dish

Chinese

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Recipe adapted from my new cookbook acquisition, Pioneer Woman Cooks Super Easy: 120 Shortcut Recipes for Dinners, Desserts, and More. 

I have a huge list of recipes I want to try, plus I love reading Ree Drummond's anectdotes in her books.