Menu

Scallop and Veggie Stir-Fry

  • Save Recipe
Scallop and Veggie Stir-Fry
  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 2
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Add tasty seafood to your family’s Asian dinner! Enjoy this scallops and vegetable stir-fry that is ready in 30 minutes.
By Pillsbury Kitchens
Updated Nov 25, 2010

Ingredients

  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 lb. fresh sea scallops
  • 1 small zucchini, sliced
  • 1/4 lb. (about 1 cup) fresh snow pea pods
  • 1/2 small onion, cut into thin strips
  • 1/2 small red bell pepper, cut into 1-inch pieces
  • 3 tablespoons purchased garlic-ginger stir-fry sauce

Steps

  • 1
    Heat grill. Spray grill basket with nonstick cooking spray. In shallow bowl, combine oil, salt and pepper; mix well. Add all remaining ingredients except stir-fry sauce; toss to coat. Place in sprayed grill basket.
  • 2
    When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until scallops are opaque and vegetables are crisp-tender, shaking grill basket once or twice to turn and mix scallops and vegetables.
  • 3
    Place stir-fry sauce in microwave-safe medium bowl. Microwave on HIGH for 20 to 30 seconds or until warm. Add scallops and vegetables; toss to coat.

Nutrition Information

230 Calories, 9g Total Fat, 22g Protein, 15g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
35mg
12%
Sodium
920mg
38%
Total Carbohydrate
15g
5%
Dietary Fiber
3g
12%
Sugars
9g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved