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Photo of Japanese Steak House Scallops by WW

Japanese Steak House Scallops

1
Points® value
Total Time
39 min
Prep
25 min
Cook
14 min
Serves
4
Difficulty
Easy
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.

Ingredients

Canola oil

3 tsp(s)

Uncooked scallops

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

Onion

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)

Carrots

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)

Carrots

¼ cup(s), shredded (for garnish)

Instructions

  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.

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