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Home > Seafood Recipes > Recipes: Scallop  > Recipe: Scallop & Vegetable Stir-Fry

Recipe: Scallop & Vegetable Stir-Fry

2 servings

3 tablespoons light soy sauce

1 teaspoon cornstarch

2 teaspoons Oriental sesame oil

3 tablespoons Vegetable Broth

8 fresh asparagus spears, (cut in 1-inch pieces) 6 sliced fresh mushrooms

3 sliced scallions

1 sliced carrot

1/2 red bell pepper, cut in strips

1 sliced zucchini

3 cloves minced large garlic cloves

2 teaspoons minced fresh ginger root

1/2 pound bay scallops

Heat sesame oil and vegetable broth in wok over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender (about 4 minutes). Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce and cornstarch together in a small cup then add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes.

Transfer to platter and serve immediately with rice.


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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved. These images may not be copied without written permission. All other photos Copyright 2004

Recipe: Scallop & Vegetable Stir-Fry



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