Stir-Fried Scallops with Leeks

40 minutes Prep: 30 minutes Cook: 7 minutes

278 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	pound	scallops	fresh
1	pound	leeks
1 1/2	tablespoons	vegetable oil	preferably peanut
2	tablespoons	scallions, spring or green onions	coarsely chopped
1	tablespoon	garlic	coarsely chopped
2	teaspoons	ginger	fresh, finely chopped
1/2	teaspoon	salt

Sauce
2	tablespoons	soy sauce, dark
2	teaspoons	chili bean sauce
2	tablespoons	rice wine
2	teaspoons	sugar
2	teaspoons	sesame oil

If the scallops are very large, cut them in half.

They are cooked when they are slightly firm to the touch.

Dry the scallops with paper towels and set aside.

Trim the leeks and discard any yellow parts.

Cut the leeks at the point where they begin to turn green and discard the green parts.

Split the white parts in half.

Cut the white parts of the leeks at a slight diagonal into 2-inch segments.

Wash them well, several times, in cold water.

Heat a wok or large frying pan until it is hot, then add the oil, leeks, scallions, garlic, ginger and salt and stir-fry for 1 minute.

Add the sauce ingredients and stir-fry the mixture for 3 minutes.

Lastly, add the scallops and continue to stir-fry for 4 more minutes, or until the scallops are just cooked.

Serve at once.

Add your comment

Serving Size 258g

Amount per Serving

Calories 278 29% of calories from fat