Stir-Fried Scallops with Broccoli

Stir-fry sea scallops with broccoli, mushroom and red pepper, served over white rice for a delicious Asian-style dinner - ready in just 35 minutes!

–

Save & Share

Servings 4

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

f9e1930b-2ae8-4dfe-b7d4-1c32c88f1beb

ingredients 10
Prep Time 35 min
Total Time 35 min

Ingredients

1/2: lb fresh broccoli

1/4: lb fresh mushrooms

1: lb uncooked sea scallops

1/4: cup roasted red bell peppers (from 7-oz jar)

1: cup uncooked regular long-grain white rice

2: cups water

2: tablespoons butter or margarine

3: tablespoons cornstarch

1: can (10 1/2 oz) condensed chicken broth

2: teaspoons soy sauce

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
2 If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
3 In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
4 In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
5 Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
6 Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.

EXPERT TIPS

toggle

Expert Tips

Substitute 1 pound uncooked peeled and deveined medium shrimp (thawed if frozen) for the scallops. In step 5, cook the shrimp, broccoli and roasted red peppers 4 to 5 minutes, stirring frequently, until shrimp are pink.

Scallops are classified as either bay or sea scallops. Bay scallops are much smaller and sweeter than their counterparts. Sea scallops are more readily available and less expensive than bay scallops.

If sea scallops aren't available you can use 1 pound bay scallops. In step 5, cook the broccoli and peppers 2 minutes and then add the scallops. Cook 2 to 3 minutes or until scallops are white and opaque.

Cut the broccoli into 1/2-inch stalks and cut the stalks crosswise into 1-inch pieces.

Scallops are done when they turn white and opaque. Longer cooking results in tough scallops.