
Japanese steakhouse scallops
1
Point(s)
Total Time
39 min
Prep
25 min
Cook
14 min
Serves
4
Difficulty
Easy
Try a homemade twist on a restaurant classic with this simple scallop recipe. This easy Asian stir-fry incorporates a host of fresh vegetables and traditional Japanese flavors like ginger root and dried shitake mushrooms. The secret to perfectly cooked scallops is to pat them dry before sautéing to prevent excess moisture in the pan, which can inhibit browning. You’ll also want to choose dry-packed (not wet-packed) scallops if your grocery store offers both. When selecting your ginger root, look for roots without blemishes for ideal freshness. For variety, try this recipe with shrimp instead of scallops or use a mix of both.
Ingredients
Canola oil
3 tsp, divided
Uncooked scallop(s)
1½ pound(s), about 20 sea scallops (pat dry with a paper towel)
Uncooked onion(s)
1 medium, cut in half and then thinly sliced
Dried shiitake mushroom(s)
½ pound(s), stems discarded, caps sliced
Ginger root
1 Tbsp, freshly grated
Minced garlic
2 tsp
Shredded carrot(s)
1¼ cup(s), divided
Mung bean sprouts
1 cup(s)
Low sodium soy sauce
2 Tbsp
Fresh lemon juice
2 Tbsp
Uncooked scallion(s)
1 medium, sliced