Japanese Steak House Scallops

By Dglmedia

Ingredients

• 3 tsp canola oil
• 1 1/2 pound scallops, about 20 scallops (pat dry with a paper towel)
• 1 medium onion(s), cut in half and then thinly sliced
• 1/2 pound shiitake mushroom, stems discarded, caps sliced
• 1 Tbsp ginger root, freshly grated
• 2 tsp minced garlic
• 1 cup carrot(s), shredded
• 1 cup mung bean sprouts
• 2 Tbsp low-sodium soy sauce
• 2 Tbsp fresh lemon juice
• 1 medium scallion(s), sliced (for garnish)
• 1/4 cup carrot(s), shredded (for garnish)

Preparation

Step 1

Heat 2 teaspoons of oil in a large nonstick skillet over high heat.
Add scallops in a single layer.
Cook until bottoms are browned, about 2 minutes.
Flip and cook until bottoms are browned and scallops are just cooked through, about 2 to 3 minutes more. Remove to a plate.


Heat remaining teaspoon of oil in same skillet.
Add onions and stir-fry until lightly browned, about 2 minutes.
Add mushrooms and stir-fry until mushrooms and onions are almost tender, about 2 minutes.


Stir in ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in carrots, bean sprouts and any juices that have accumulated on scallop plate.
Stir-fry until carrots and sprouts have softened slightly, about 1 minute.
Remove from heat and stir in soy sauce and lemon juice.


To serve, spoon 1 /2 cup of vegetable mixture onto each of 4 plates.
Top each with 5 scallops.
Garnish with scallion and carrot. ~*-*~