Asian

scallop stirfry is for Dinner.

scallop stirfry takes 15 minutes to prepare.

scallop stirfry takes 20 minutes to cook.

scallop stirfry makes 5 servings.

The ingredients for scallop stirfry are:

chop all vegetables and set aside.
heat 1tbsp of olive oil on med high in wok, add carrots and cook until they get dark spots. Add sliced red pepper and cook until slightly wilted.
Add chopped onion and continue cooking, adding oil to prevent sticking.
Add pea pods and just toss and cook for a brief couple of minutes.
Remove vegetables to bowl.
Add 1 Tbsp of sesame oil and scallops brown of both sides.
Add soysauce and garlic and mushrooms, toss to coat.
Add vegetables back into pan and add vegetable stock
cook on med for about 5 minutes or until scallops are opaque and vegetables are lightly tender.
Mix corn starch with some broth and add to liquid stirring constantly.
At the last minute add scallions.
Have ready cooked angel hair pasta and plate pasta topped with scallop stir fry.

Here is how you make scallop stirfry:

I use Buitoni pasta. According to package a serving is 1.25 cups but I only use 1. The stir fry is about 4 servings, give or take.Number of Servings: 5Recipe submitted by SparkPeople user ASIMARD.

The nutritional information for scallop stirfry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 406.0

• Total Fat: 12.9 g
• Cholesterol: 53.9 mg
• Sodium: 561.6 mg
• Total Carbs: 48.1 g
• Dietary Fiber: 5.1 g
• Protein: 24.7 g

scallop stirfry is Asian cuisine.