Photo of Japanese Steak House Scallops by WW

Japanese Steak House Scallops

Points® value
Total Time
39 min
25 min
14 min
The secret to perfectly browned scallops is to pat them dry before sautéing. Try this recipe with shrimp instead of scallops, or a combination of the two.


Canola oil

3 tsp(s)

Uncooked scallops

1½ pound(s), about 20 scallops (pat dry with a paper towel)


1 medium, cut in half and then thinly sliced

Dried shiitake mushrooms

½ pound(s), stems discarded, caps sliced

Ginger root

1 tbsp(s), freshly grated

Minced garlic

2 tsp(s)


1 cup(s), shredded

Mung bean sprouts

1 cup(s)

Low sodium soy sauce

2 tbsp(s)

Fresh lemon juice

2 tbsp(s)

Uncooked scallions

1 medium, sliced (for garnish)


¼ cup(s), shredded (for garnish)


  1. Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer. Cook until bottoms are browned, about 2 minutes. Flip and cook until bottoms are browned and scallops are just cooked through, about 2 to 3 minutes more. Remove to a plate.
  2. Heat remaining teaspoon of oil in same skillet. Add onions and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onions are almost tender, about 2 minutes.
  3. Stir in ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in carrots, bean sprouts and any juices that have accumulated on scallop plate. Stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice.
  4. To serve, spoon 1 /2 cup of vegetable mixture onto each of 4 plates. Top each with 5 scallops. Garnish with scallion and carrot.