Seared Scallops with Asian Veggies
Updated May 12, 2017
- COOK TIME
- 15 Min
When seafood and stir fry come together, they make one healthy, quick-cooking, and delicious dish! Asian flavors and veggies make this a can't-miss meal!
What You'll Need:
2 tablespoons peanut oil
3 garlic cloves, minced
1 teaspoon crushed red pepper
1 pound bay scallops
2 tablespoons sesame seeds
teaspoon ground ginger
1 head bok choy (Chinese white cabbage, about 3 pounds), trimmed and chopped
1 package (16 ounces) frozen stir-fry vegetables, thawed and drained
1 tablespoon light soy sauce
What To Do:
Heat the peanut oil in a wok or large skillet over high heat. Add the garlic, crushed red pepper, and scallops and saute until the scallops are golden and cooked through. With a slotted spoon, remove the scallops to a bowl and cover to keep warm.
Add the sesame seeds and ginger to the wok and cook for 1 to 2 minutes, or until the remaining cooking liquid from the scallops is absorbed. Add the bok choy and the stir-fry vegetables and stir-fry for 4 to 5 minutes.
Return the scallops to the wok and add the soy sauce. Stir-fry for 1 to 2 minutes, or until heated through. Serve immediately.
Nutritional InformationShow More
Servings Per Recipe: 6
Calories from Fat
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