Shrimp & Sea Scallop Stir-Fry
The best seafood stir-fry I have ever tried!
Yield
8 servingsPrep
20 minCook
13 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
vegetable oil
|
|
| 8 | ounces |
shrimp
peeled and deveined |
|
| 8 | ounces |
sea scallops
|
|
| 3 | each |
carrots
julienned |
|
| 4 | each |
celery stalks
cut into 1inch pieces at an angle |
|
| 2 | each |
sweet red bell peppers
seeded and julienned |
|
| 2 | each |
sweet yellow bell peppers
seeded and julienned |
|
| 2 | each |
green bell peppers
seeded and julienned |
|
| 12 | each |
mushrooms
sliced |
|
| 3 | teaspoons |
garlic
minced |
|
| 1 | bunch |
cilantro
chopped |
*
|
| 1 | bunch |
scallions, spring or green onions
cut into 1inch pieces |
*
|
| 2 | each |
limes
juiced |
|
| 1 | teaspoon |
red pepper flakes
|
|
| ¼ | cup |
sherry
|
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | pound |
soba noodles
cooked al dente |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
shrimp
peeled and deveined |
|
| 231.2 | ml/g |
sea scallops
|
|
| 3 | each |
carrots
julienned |
|
| 4 | each |
celery stalks
cut into 1inch pieces at an angle |
|
| 2 | each |
sweet red bell peppers
seeded and julienned |
|
| 2 | each |
sweet yellow bell peppers
seeded and julienned |
|
| 2 | each |
green bell peppers
seeded and julienned |
|
| 12 | each |
mushrooms
sliced |
|
| 15 | ml |
garlic
minced |
|
| 1 | bunch |
cilantro
chopped |
*
|
| 1 | bunch |
scallions, spring or green onions
cut into 1inch pieces |
*
|
| 2 | each |
limes
juiced |
|
| 5 | ml |
red pepper flakes
|
|
| 59 | ml |
sherry
|
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 453.6 | g |
soba noodles
cooked al dente |
*
|
Directions
Cook soba noodles in a large pot of boiling water for 4 minutes, transfer into a colander, rinse under cold water and drain well, set aside.
In a large, heated wok (or non-stick pan) place half of the oil and heat on medium high.
Add shrimp and scallops, and sauté for 3 to 4 minutes, until both sides of seafood turn into golden brown, do not burn and overcook.
Transfer onto a plate, set aside.
Place remaining of oil into wok or pan, add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry for another 3 to 5 minutes, or until vegetables start to become tender, but still crispy.
Toss in cilantro and scallions.
Add lime juice, dried red pepper flakes, and sherry.
Mix seafood together and cook them for another 1 minute, or until the liquid is reduced by ½.
In a separate bowl, toss soba noodles with soy-sauce.
Stir soba noodles into wok or pan.
Serve warm.
