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Stir-Fried Scallops

 Stir-Fried Scallops
Scallops add interest to this mild tomato-based stovetop supper from Stephany Gocobachi of Novato, California. Try serving the saucy mixture over rice or angel hair pasta...and garnish with cilantro if you like, suggests Stephany.
2 ServingsPrep/Total Time: 15 min.


  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3/4 pound sea scallops, halved
  • 2 medium plum tomatoes, chopped
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked pasta or rice, optional


  • In a nonstick skillet or wok, stir-fry onion and garlic in hot oil
  • until tender. Add scallops; stir-fry until scallops turn opaque. Add
  • tomatoes; cook and stir 1-2 minutes longer or until heated through.
  • Stir in lemon juice, salt and pepper. Serve over pasta or rice if
  • desired. Yield: 2 servings.
Nutritional Facts: 1 cup stir-fry mixture (calculated without pasta or rice) equals 246 calories, 8 g fat (1 g saturated fat), 56 mg cholesterol, 575 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat.

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Stir-Fried Scallops (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.