Stir Fried Scallops
Yield
6 servingsPrep
15 minCook
10 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 1 | each |
garlic cloves
peeled and pressed flat |
|
| 1 | pound |
scallops
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
honey
|
|
| 15 | ml |
ginger
minced fresh |
|
| 1 | each |
garlic cloves
peeled and pressed flat |
|
| 453.6 | g |
scallops
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Combine lemon juice, soy sauce, honey, ginger and garlic in a medium bowl.
Stir to dissolve honey. Add scallops and toss.
Prepare remaining part of the meal.
Heat a heavy iron skillet or wok over highest heat for 3 minutes.
Add oil and heat another 30 seconds.
Add scallops and stir constantly, cook about 3 minutes (less time if bay scallops).
Serve with peas or snow peas.
Serve with extra soy sauce and Oriental sesame oil.
