Lady Linda's Delightful Shrimp and Scallop Stir-Fry

Lady Linda's Delightful Shrimp and Scallop Stir-Fry

9 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Lady Linda
Recipe by  Lady Linda

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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)

Rate This Recipe
Lady Linda
23

Lady Linda

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 family value our tastebuds too dearly to burn them off! lol!

Tooter102
11

Tooter102

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 all fairness I didn't have any Fish Sauce so used oriental Oyster sauce. Still, the flavor was totally unappealing. Threw out the scallops and sauce and used the vegis in a normal chicken stir fry.

BFS
6

BFS

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 458 cal
  • 23%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 20.8 g
  • 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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