Lady Linda's Delightful Shrimp and Scallop Stir-Fry

Lady Linda's Delightful Shrimp and Scallop Stir-Fry

9
Lady Linda 0

"Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or noodles."

Ingredients

1 h 30 m servings 458 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 56.4 g
  • 113%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 1342 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl. Cover, and marinate 30 minutes.
  2. Heat half of the oil in a wok over high heat. Stir in the garlic, and cook until it begins to brown, about 30 seconds. Stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes. Dissolve the remaining 1 tablespoon of cornstarch in the chicken broth. Pour into the wok, and stir until thickened. Remove to a bowl.
  3. Clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot. Cook and stir until the vegetables are tender, about 5 minutes. Stir in the shrimp, green pepper, and scallop mixture. Stir until hot.
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Reviews

9
  1. 9 Ratings

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Hi, Lady Linda here with a correction of a misprint in the recipe! I use only 1 tsp each of both ginger and hot pepper flakes. My husband sometimes asks for extra spicy, but the rest of the fami...

Sure glad I tasted the scallops after cooked in the spicy sauce but before proceeding. It was horrible. I cut the red pepper flakes back to 1/4 tsp from 1 T. but it still fried my mouth. In a...

The recipe was delicious although a bit too spicy. Next time, I would cut the pepper flakes to 1 teaspoon. I also substituted vegetable broth for all of the broths as that is all that I had.

Loved it but ended up increasing broth to a can. We like sauce and found the amount of liquid in the receipe was not enough. I also increased vegetables. We liked the warmth of the red pepper ...

This is a good recipe, but I did use less red pepper flakes for the kids' sake!! I really like Asian food and love to find new recipes that are easy and I can cook at home!

This recipe was too spicy and I like spicy foods. Will use 1/4 tsp. of red pepper flakes the next time. Did not have fish sauce so I used clam sauce. Added 1/2 cup more of chicken broth after I...

This recipe turn out very good. Only I did different was I cut out the red pepper flake. Overall it turn out good for me. I substituted the fish sauce with soy and Worcestershire sauce. My kids ...

This was pretty good. I cut the red pepper flakes in half and it was still really spicy, and the ginger was a bit too overpowering for us. There wasn't much of a sauce to serve over rice or past...

I made this with what I had, which was just the shrimp and no zucchini. I had canned mushrooms. It was ok. I think the marinate for the shrimp helped give it some zing. I used almost a T...