Japanese steakhouse scallops
8
Points®
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
Uncooked scallop(s)
1.5 pound(s)
Uncooked onion(s)
1 medium
Dried shiitake mushroom
0.5 pound(s)
Fresh ginger
1 Tbsp
Jarred minced garlic
2 tsp
Shredded carrots
1.25 cup(s)
Mung bean sprouts
1 cup(s)
Low sodium soy sauce
2 Tbsp
Fresh lemon juice
2 Tbsp
Uncooked scallion(s)
1 medium
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.
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