Japanese steakhouse scallops
3 tsp, divided
1½ pound(s), about 20 sea scallops (pat dry with a paper towel)
1 medium, cut in half and then thinly sliced
Dried shiitake mushroom(s)
½ pound(s), stems discarded, caps sliced
1 Tbsp, freshly grated
1¼ cup(s), divided
Mung bean sprouts
Low sodium soy sauce
Fresh lemon juice
1 medium, sliced
- 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.
- 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.
- 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.
- 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.