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Stir-Fried Scallops with Leeks

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Submitted by Ladyfl2

YIELD

4 servings

PREP

30 min

COOK

7 min

READY

40 min

Ingredients

1 453.6
POUND G SCALLOPS
fresh
1 453.6
POUND G LEEKS
1 ½ 23
TABLESPOONS ML VEGETABLE OIL
preferably peanut
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
coarsely chopped
1 15
TABLESPOON ML GARLIC
coarsely chopped
2 1E+1
TEASPOONS ML GINGER
fresh, finely chopped
½ 2.5
TEASPOON ML SALT
Sauce
2 3E+1
TABLESPOONS ML SOY SAUCE, DARK
2 1E+1
TEASPOONS ML CHILI BEAN SAUCE *
2 3E+1
TABLESPOONS ML RICE WINE
2 1E+1
TEASPOONS ML SUGAR
2 1E+1
TEASPOONS ML SESAME OIL

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 278 29% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 1166mg 49%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 58g
Vitamin A 41% Vitamin C 24%
Calcium 21% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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