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Photo of Stir-fried scallops with Asian greens by WW

Stir-fried scallops with Asian greens

12
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Vibrant leafy greens and fresh seafood were meant-to-be in this tasty stirfry that will be on the table in 20 minutes flat

Ingredients

Sesame oil

1 tbs

Scallop(s)

24 individual, (312g) roe removed

Hoisin sauce

125 ml, (1/2 cup)

Sweet chilli sauce

2 tbs

Soy sauce

2 tbs, light

Broccoli

2 piece(s), 2 bunches, (gai lan), cut into 5cm lengths

Snow peas

200 g, trimmed

Canned bamboo shoots, rinsed and drained

¼ cup(s), sliced

Green shallot(s)

2 individual, thinly sliced

Fried shallots

2 tbs

Cooked white rice

2 cup(s), (jasmine)

Instructions

  1. Heat a wok over medium-high heat. Add oil and heat for 5 seconds. Stir-fry scallops, in batches, for 2–3 minutes or until lightly browned. Transfer to a plate.
  2. Add hoisin, sweet chilli and soy sauces and gai lan to wok and stir-fry for 2 minutes. Add snow peas, bamboo shoots and shallots and stir-fry for 2 minutes or until vegetables are tender. Return scallops to wok and stir-fry for 1 minute or until heated through.
  3. Divide rice among plates and top with stir-fry. Serve sprinkled with fried shallots.

Notes

Fried shallots are available in the Asian section of most supermarkets or from Asian grocery stores.

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