Time 20m Yield 4 servings Number Of Ingredients 16 Steps:
Heat a large nonstick skillet over medium-high heat and add the peanut oil. In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside. Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate. Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute. Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce. Serve immediately over rice and garnish with the scallions and cilantro.
Number Of Ingredients 21 Steps:
To prepare for the noodles, whisk the fish sauce, soy sauce, chicken stock, lime juice, mirin, vinegar and sugar in a small bowl until the sugar dissolves. Set aside. Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Drain the noodles from their soaking water. Add the noodles to the boiling water, and cook for just 10 seconds. Quickly drain the noodles, and then place them in the ice water to cool completely. Drain well. To cook the scallops, season the scallops with salt. Heat a heavy large sauté pan over high heat. Add the chili oil, and swirl to coat the pan. Then add the scallops and cook just until dark brown, about 2 minutes per side. To stir-fry the noodles, heat a heavy large wok over medium-high heat. Add the oil, and then stir in the shallots, garlic and ginger. Cook until fragrant and the shallots begin to soften, about 1 minute. Add the mushrooms and carrots, and stir-fry until they soften slightly, about 5 minutes. Stir in the noodles and sauce, and stir-fry to coat, about 30 seconds. Stir in the green onions. Divide the noodles among four wide bowls. Top with the scallops, and then garnish with the cilantro. Serve immediately.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside. While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside. Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color. Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Reserve seasoning packet from noodles. Cook and drain noodles as directed on package. While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white. Mix contents of reserved seasoning packet, the soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallop mixture. Stir in noodles; heat through.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.
Time 30m Yield 4 Number Of Ingredients 14 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside. At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside. Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl. Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes. Sprinkle green onion over top and serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 16 Steps:
RINSE SCALLOPS WELL, PAT DRY. WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES. DIVIDE MARINADE IN HALF. TOSS SCALLOPS WITH 1/2 MARINADE. HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS. REMOVE SCALLOPS AND SET ASIDE. STIR FRY VEGETABLES UNTIL TENDER CRISP. ABOUT 3-4 MINS. PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE. STIR UNTIL HEATED THROUGH. SERVE OVER RICE OR ANGEL HAIR PASTA.
Time 30m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Rinse and pat dry scallops. If using sea scallops, cut into quarters; set aside. Wipe mushrooms with damp towel and slice. Rinse and chop broccoli and pepper into bite size pieces. Mince garlic and set aside with vegetables. Heat half of the oil in a non-stick skillet over medium-low heat:saute garlic for 1 to 2 minutes. Raise temperature to medium high, add vegetables and stir-fry until tender about 4 to 5 minutes. Add remaining oil and scallops to pan and stir-fry until scallops are opaque, about 4 to 5 minutes. Add teriyaki sauce and heat about 1 minute. Serve over cooked brown rice.
