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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (493g) Recipe makes 4 servings |
||
| Calories 290 | ||
| Calories from Fat 45 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 701mg | 29% | |
| Potassium 1222mg | 34% | |
| Total Carbohydrate 33.7g | 11% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 15.9g | ||
| Protein 27.8g | 55% | |
Ingredients
MAKE MARINADE (COMBINE AND MIX WELL)
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 4 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons dry sherry
- 1 clove garlic, crushed
- 1/8 teaspoon ground black pepper
- 1 1/2 tablespoons cornstarch
- 1 lb fresh large scallop
- 1 lb fresh snow pea
- 1 lb fresh white mushroom, sliced
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion, quartered and separated
- 1-2 tablespoon peanut oil
- hot cooked rice or angel hair pasta
Directions
1
RINSE SCALLOPS WELL, PAT DRY.2
WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.3
DIVIDE MARINADE IN HALF.4
TOSS SCALLOPS WITH 1/2 MARINADE.5
HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.6
REMOVE SCALLOPS AND SET ASIDE.7
STIR FRY VEGETABLES UNTIL TENDER CRISP.8
ABOUT 3-4 MINS.9
PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.10
STIR UNTIL HEATED THROUGH.11
SERVE OVER RICE OR ANGEL HAIR PASTA.
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Featured Reviews for This Recipe
From: Lady MoM
On Oct 23, 2007
My family enjoyed this very much but I had to change it in so many ways, I didn't feel I could give you an accurate rating. But overall we enjoyed your post, I had no idea what I was going to do with my extra scallops and this helped out a lot,so thanks for sharing!
From: Chill
On Aug 8, 2007
Great recipe! I used small bay scallops and added some shrimp along with them. It makes a great colorful presentation, I too wish I had taken a picture. I think broccoli would have been a nice addition. I used brown rice which worked out great.
From: ILuvRecipes
On Mar 28, 2006
This is a great recipe! I really liked the way the marinade coated the scallops and vegetables. I only had 200g of snow peas and a bit of red pepper, so added a thinly sliced carrot, some celery, broccoli, and baby corn cobs. Served it over angel hair pasta but would also try rice next time. It looked really pretty, and I wish I would have taken a picture. Maybe next time since I'll definitely be making this again. Thanks for posting the recipe.
From: CIndytc
On Oct 18, 2005
I love scallops any old way...but I just made the marinade and stir fried the scallops in it...did not make the rest of the recipe as I served these with Shanghai Noodles #61712
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