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Stir-Fried Scallops and Broccoli: A Quick Flavor Booster

Stir-Fried Scallops and Broccoli

Stir-Fried Scallops and Broccoli: A Quick Flavor Booster, combining tender scallops with fresh vegetables in a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Fusion
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce Ingredients
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon light brown sugar
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon sriracha
  • 1/2 cup water
Main Ingredients
  • 2 tablespoons peanut oil
  • 1 pound scallops
  • 2 cups broccoli
  • 1 cup yellow summer squash
  • 1 cup baby corn
  • 1 cup snow peas
  • 1 number Fresno pepper sliced
  • 2 scallions sliced
  • 1/4 cup cilantro leaves

Equipment

  • Skillet
  • Bowl

Method
 

Cooking Instructions
  1. In a bowl, combine soy sauce, rice vinegar, brown sugar, ginger, cornstarch, sriracha, and water to create the sauce.
  2. Heat peanut oil in a large skillet or wok over high heat.
  3. Add scallops to the skillet and sear until golden on both sides, about 2-3 minutes. Remove and set aside.
  4. Add broccoli, squash, baby corn, snow peas, and Fresno pepper to the skillet. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.
  5. Return the scallops to the skillet, pour the sauce over, and toss to coat. Cook for an additional minute until the sauce thickens.
  6. Garnish with sliced scallions and cilantro leaves before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 28gFat: 10g

Notes

This dish is adaptable; can substitute scallops for shrimp or tofu and vary the vegetables as desired.

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