Name: Scallop Stir-Fry
Prep time: 5 min
Cook time: 5 min
Yield: 3
Ingredients: 12 ounces fresh or frozen sea scallops, thawed -; 1 tablespoon cornstarch -; 1 teaspoon sugar -; 1/4 teaspoon salt -; 1 cup water -; 2 teaspoons reduced-sodium soy sauce -; 2 medium carrots, thinly sliced -; 3 celery ribs, thinly sliced -; 3 teaspoons canola oil, divided -; 4 ounces fresh mushrooms, quartered -; 4 green onions, cut into 1-inch pieces -; 4 garlic cloves, minced -; 1 teaspoon curry powder -; 2 teaspoons minced fresh gingerroot -; Hot cooked rice, optional -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Scallop Stir-Fry

1. 12 ounces fresh or frozen sea scallops, thawed -

2. 1 tablespoon cornstarch -

3. 1 teaspoon sugar -

4. 1/4 teaspoon salt -

5. 1 cup water -

6. 2 teaspoons reduced-sodium soy sauce -

7. 2 medium carrots, thinly sliced -

8. 3 celery ribs, thinly sliced -

9. 3 teaspoons canola oil, divided -

10. 4 ounces fresh mushrooms, quartered -

11. 4 green onions, cut into 1-inch pieces -

12. 4 garlic cloves, minced -

13. 1 teaspoon curry powder -

14. 2 teaspoons minced fresh gingerroot -

15. Hot cooked rice, optional -

How to cook deliciously - Scallop Stir-Fry

1. Stage

If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside.

2. Stage

In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute longer. Remove vegetable mixture and set aside.

3. Stage

In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.