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Stirfired Scallops


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Rate this recipe 4/5 (1 Votes)


  • 1 Tbl. soy sauce
  • 1 Tbl. cornstarch
  • 1 lb. fresh scallops, halved
  • 1/4 C chicken broth
  • 4 C sliced mushrooms
  • 1 medium red bell pepper, cut into thin strips
  • 1 C snow peas
  • 2 Tbl. water
  • 1/2 tsp. black pepper
  • 2 C cooked rice


Servings 4


Step 1

Combine soy sauce and cornstarch in a bowl and mix well. Add scallops and toss to coat. Heat 2 Tbl. broth in a large skillet. Stirfry scallops until they are opaque, about 3 minutes. Remove and set aside. Heat remaining broth in the skillet Add mushrooms, bell pepper and snow peas. Stirfry until tender-crisp, about 2 minutes. Add water to the skillet. Return scallops, sprinkle with black pepper and mix until just heated through, about 2 minutes. Serve over rice on individual plates.


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