Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Stir-Fried Scallops And Vegetables
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Scallops are quick-cooking so they work well in stir fries. Add broccoli, carrots, baby corn, and snow peas in a teriyaki sauce and you have a delicious dinner.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup water
1 tablespoon cornstarch
2 tablespoons dry sherry
2 tablespoons teriyaki sauce
1/2 teaspoon chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 teaspoons vegetable oil
1 cup broccoli florets
1/2 cup sliced carrot
1/2 cup baby corn
1/2 cup snow pea pods, trimmed
1 dried red chile pepper, chopped
1 tablespoon minced garlic
1 pound sea scallops, cut in half
directions
Combine the water, cornstarch, sherry, teriyaki sauce, bouillon granules, cumin, and ginger in a small bowl and mix until smooth. Set aside.
Heat a wok over medium-high heat. Add half of the oil. Add the broccoli, carrots, and baby corn. Cook, stirring constantly, for 3 minutes or until the vegetables are just crisp-tender. Add the snow peas, chile pepper, and garlic. Cook, stirring constantly, for 2 minutes or until all the vegetables are tender.
Remove the vegetables from the wok and set aside. Wipe out the wok. Add the remaining oil to the wok. When hot, add the scallops and cook, stirring constantly, for 3 minutes or until the scallops are opaque. Remove the scallops from the wok and set aside.
Add the reserved cornstarch mixture to the wok. Cook, stirring constantly, for 1-2 minutes or until the sauce thickens. Return the vegetables and scallops to the wok and cook for 1-2 minutes, stirring constantly, until everything is heated through and the scallops and vegetables are coated in the sauce.
Serve immediately.
recipe tips
Soak frozen scallops in milk for 30 minutes before cooking for better texture.
To prevent the scallops from sticking, make sure the wok or pan is hot before adding them.
Cut all vegetables in uniform sizes for even cooking.
Stir-fry in batches if your pan isn't large enough so as to avoid steaming the ingredients.
Add a splash of sesame oil right before serving for a nutty flavor.
For added nutrition, throw in some leafy greens like spinach or bok choy.
If you prefer a sweeter sauce, increase the amount of teriyaki sauce or add a pinch of sugar.
Try different proteins like shrimp or chicken to add variety to this dish.
common recipe questions
What types of scallops should I use for this recipe?
Sea scallops are recommended for their size and texture, but bay scallops can also be used if you prefer smaller seafood pieces.
Can I use frozen scallops instead of fresh?
Yes, but make sure to thoroughly thaw them in the refrigerator before cooking to avoid excess water when stir-frying. Be sure to pat them dry to remove any excess moisture.
Can I substitute teriyaki sauce with another sauce?
You can use soy sauce or hoisin sauce as alternatives, though it will alter the flavor slightly. Adjust other seasonings accordingly for balance.
What is dry sherry used for, and can I skip it?
Dry sherry adds depth to the dish, boosting the overall flavor. If you need to skip it, use white wine or broth instead.
Can I make this dish spicier?
You can add more dried red chili pepper or include minced fresh chili peppers.
What other vegetables can I add?
Get creative; bell peppers, zucchini, or snap peas work well in stir-fries.
How do I make sure the scallops turn out tender?
Cook them quickly over high heat and avoid overcrowding the pan, as this can lead to steaming rather than searing.
Can I prepare the sauce in advance?
You can prepare and store the sauce in an airtight container in the refrigerator for up to 2 days before using it in the dish.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to avoid making the scallops tough.
Can this dish be frozen?
It's recommended to avoid freezing scallops as they can become rubbery upon reheating.
tools needed
Wok or Large Skillet: For stir-frying the vegetables and scallops. A wok allows for even heat distribution.
Measuring Cups and Spoons: For measuring the various ingredients, including the water, cornstarch, sherry, teriyaki sauce, seasonings, and various veggies.
Small Mixing Bowl: For combining the water, cornstarch, sherry, teriyaki sauce, and spices until smooth prior to cooking.
Spatula or Wooden Spoon: Used for stirring and tossing the ingredients in the wok.
Knife: For slicing the scallops, carrots, and chopping the dried red chile pepper and garlic.
Cutting Board: For slicing the vegetables and scallops.
Tongs or Slotted Spoon: Helpful for removing cooked scallops and vegetables from the wok while allowing excess oil to drain.
what goes with it?
Teriyaki Noodles: Toss cooked noodles in the same teriyaki sauce for a complete meal.
Coconut Rice: Serve with fluffy coconut rice to play on the tropical notes of the teriyaki sauce.
Pickled Ginger: Offer a side of pickled ginger as a refreshing palate cleanser between bites.
Sesame Green Beans: Lightly sauteed green beans sprinkled with sesame seeds provide a crunchy texture and a nutty flavor that pairs well with the scallops.
Fresh Cilantro Garnish: Adding fresh cilantro brings an herby freshness that can lighten up the dish and add a pop of color.
Quinoa Pilaf: Serve a quinoa pilaf alongside for a healthy, hearty side that brings its own nutty flavor.
Szechuan Peppers: Sprinkle some Szechuan pepper flakes on top for a flavorful heat that enhances the overall taste with a unique zing.
Sriracha Drizzle: A drizzle of sriracha can boost the dish with a spicy kick, providing an additional layer of flavor that contrasts the sweetness of the teriyaki sauce.
beverage pairings
Wine Pairings
Sauvignon Blanc: Look for one that's zesty and bright, with citrus notes that complement the sweetness of the scallops and the freshness of the veggies.
Chardonnay: A lightly oaked Chardonnay can add a nice buttery touch to the dish. You want one that's not overly heavy, with hints of green apple and maybe a little pear to balance the teriyaki's sweetness.
Pinot Grigio: This one should be crisp and refreshing, with a touch of green apple and citrus. It won't overshadow the scallops, but rather give a little support.
Other Alcohol Pairings
Sake: A chilled Junmai or Ginjo sake offers a lovely umami flavor that complements the teriyaki sauce and scallops.
Dry Riesling: With its bright acidity and hints of stone fruit, this wine can highlight the veggies' freshness while enhancing the overall savory aspect of the dish.
Light Beer: A pale ale or lager can be a super refreshing sip alongside your stir-fry. Look for something crisp and not too hoppy, so it won't compete with the dish's flavors.
Non-Alcoholic Pairings
Ginger Ale: The zingy balance of ginger and sweetness can give your stir-fry a bit of a friendly kick.
Pineapple Juice: Its natural sweetness and fruity zing can complement the teriyaki sauce nicely.
Coconut Milk Smoothie: Blend some coconut milk with a banana or two, and you've got yourself a creamy, tropical sidekick for your scallops.
nutrition data
Nutritional data has not been calculated yet.
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