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Scallop Stir-Fry

 Scallop Stir-Fry
This saucy seafood stir-fry from our Test Kitchen features scallops, curry, ginger and a colorful medley of vegetables.
3 ServingsPrep/Total Time: 15 min.


  • 12 ounces fresh or frozen sea scallops, thawed
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup water
  • 2 teaspoons reduced-sodium soy sauce
  • 2 medium carrots, thinly sliced
  • 3 celery ribs, thinly sliced
  • 3 teaspoons canola oil, divided
  • 4 ounces fresh mushrooms, quartered
  • 4 green onions, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 1 teaspoon curry powder
  • 2 teaspoons minced fresh gingerroot
  • Hot cooked rice, optional


  • If scallops are large, cut in half and set aside. In a small bowl,
  • combine the cornstarch, sugar and salt. Stir in water and soy sauce
  • until smooth; set aside.
  • In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons
  • hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for
  • 2-3 minutes or until crisp-tender. Add the garlic, curry powder and
  • ginger; stir-fry for 1 minute longer. Remove vegetable mixture and
  • set aside.
  • In the same skillet, stir-fry scallops in remaining oil for 2-3

2 of 2

Scallop Stir-Fry (continued)

Directions (continued)

  • minutes or until scallops turn opaque. Stir sauce and add to the
  • pan. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened. Return vegetables to the pan; heat through. serve over
  • hot cooked rice if desired. Yield: 3 servings.
Nutritional Facts: One serving (1 cup stir-fry mixture, calculated without rice) equals 213 calories, 6 g fat (trace saturated fat), 37 mg cholesterol, 581 mg sodium, 18 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.