Photo of Japanese steakhouse scallops by WW

Japanese steakhouse scallops

3
1
1
SmartPoints® value per serving
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

Instructions

  1. Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer and cook until bottoms are browned, about 2 minutes. Flip and cook until browned on both sides 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 onion and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onion are almost tender, about 2 minutes.
  3. Stir in ginger and garlic; stir-fry until fragrant, about 30 seconds. Stir in 1 cup of 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 remaining carrots and scallion.