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Stir Fried Scallops And Vegetables

Healthycooking's picture
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Dry sherry 2 Tablespoon
  Low sodium teriyaki sauce 2 Tablespoon
  Chicken-flavored bouillon granules 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Snow pea 4 Ounce
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Fresh corn cut from cob 3⁄4 Cup (12 tbs) (About 2 Ears)
  Green onions 6 , cut into 1 1/2-inch pieces
  Minced garlic 1 Tablespoon
  Sea scallops 1 Pound, cut in half
  Chopped walnuts 3 Tablespoon, toasted

Combine first 7 ingredients in a small bowl; stir well.
Set aside.
Wash snow peas; trim ends, and remove strings.
Cut lengthwise into julienne strips.
Set aside.
Coat a wok or large nonstick skillet with cooking spray; add oil.
Heat at medium (350°) until hot.
Add corn; stir-fry 2 minutes.
Increase heat to medium-high (375°).
Add snow peas, green onions, and garlic; stir-fry 3 minutes.
Remove vegetables from wok; set aside.
Wipe wok dry with a paper towel.
Coat wok with cooking spray; heat at medium-high heat until hot.
Add scallops, and stir-fry 3 minutes or until scallops are opaque.
Remove from wok; set aside.
Add reserved teriyaki mixture to wok; cook, stirring constantly, 1 minute or until mixture is thickened.
Return vegetables and scallops to wok.
Cook, stirring constantly, until mixture is thoroughly heated.
Transfer to a serving platter, and sprinkle with walnuts.

Recipe Summary

Stir Fried

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1501 Calories from Fat 366

% Daily Value*

Total Fat 41 g63%

Saturated Fat 3.7 g18.7%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 944.6 mg39.4%

Total Carbohydrates 180 g59.9%

Dietary Fiber 11 g44%

Sugars 81 g

Protein 99 g197.6%

Vitamin A 86.9% Vitamin C 198.9%

Calcium 27.6% Iron 43.8%

*Based on a 2000 Calorie diet

Stir Fried Scallops And Vegetables Recipe