Japanese Steak House Scallops
1
Points®
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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