Use a mixture of bell peppers for a colorful (and vitamin C-packed) scallop stir-fry. Pat the scallops dry with a paper towel--if they are wet they will spatter when added to the wok and make the stir-fry too wet. This stir-fry is excellent served over linguine or fettuccine. Source: EatingWell Magazine, September/October 2011

Grace Young
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Ingredients

Directions

  • Cut any larger scallops in half so all the pieces are about the same thickness.

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  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Carefully add the scallops in one layer. Cook undisturbed for 1 minute, letting them begin to sear. Add garlic and crushed red pepper and stir-fry until the scallops are opaque but not cooked through, about 1 minute. Transfer to a plate.

  • Swirl the remaining 1 tablespoon oil into the wok, add bell peppers and stir-fry until they begin to soften, about 1 minute. Return the scallops and any juice to the wok. Sprinkle with capers, salt and pepper; swirl in wine. Stir-fry until the scallops are just cooked through and the peppers are tender-crisp, 1 to 2 minutes.

Tips

Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.

Nutrition Facts

170 calories; 7.6 g total fat; 1.3 g saturated fat; 27 mg cholesterol; 616 mg sodium. 382 mg potassium; 8.5 g carbohydrates; 1.4 g fiber; 3 g sugar; 14.5 g protein; 1964 IU vitamin a iu; 77 mg vitamin c; 46 mcg folate; 18 mg calcium; 1 mg iron; 35 mg magnesium;

Reviews (1)

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Rating: 5 stars
06/23/2019
Delicious! I like it spicy so I added more crushed red pepper and black pepper. I also added a bit more salt. I cooked it in cast iron skillet. I really loved all the flavors together! Read More