This Shrimp & Sea Scallop Stir-Fry is a quick, flavorful main course that delivers restaurant-quality results at home. The dish combines succulent shrimp and sweet sea scallops with a colorful medley of julienned bell peppers, carrots, celery, and earthy mushrooms. Everything is tossed in a wok with aromatic garlic, fresh cilantro, and scallions. A zesty sauce made from sherry, soy sauce, lime juice, and a hint of heat from red pepper flakes coats the ingredients perfectly. Served over chewy soba noodles, this meal offers a satisfying balance of textures and bold, savory flavors. It is an excellent choice for busy weeknights when you want something healthy yet indulgent. The entire dish comes together in under 30 minutes, making it a reliable favorite for seafood lovers.
Shrimp & Sea Scallop Stir-Fry
Description
This Shrimp & Sea Scallop Stir-Fry is a quick, flavorful main course that delivers restaurant-quality results at home. The dish combines succulent shrimp and sweet sea scallops with a colorful medley of julienned bell peppers, carrots, celery, and earthy mushrooms. Everything is tossed in a wok with aromatic garlic, fresh cilantro, and scallions. A zesty sauce made from sherry, soy sauce, lime juice, and a hint of heat from red pepper flakes coats the ingredients perfectly. Served over chewy soba noodles, this meal offers a satisfying balance of textures and bold, savory flavors. It is an excellent choice for busy weeknights when you want something healthy yet indulgent. The entire dish comes together in under 30 minutes, making it a reliable favorite for seafood lovers.Ingredients
Directions
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Cut the celery stalks into 1-inch pieces at an angle.
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Ensure all bell peppers are seeded and julienned, and mushrooms are sliced.
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In a large wok or saut pan, heat the vegetable oil over high heat until it just begins to smoke.
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Add the shrimp and scallops to the hot oil and stir-fry for 3 minutes, until just cooked through.
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Add the carrots, celery, bell peppers, mushrooms, and minced garlic to the pan.
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Stir-fry the vegetables for 3 minutes, keeping them moving to prevent burning.
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Stir in the chopped cilantro and sliced scallions.
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Pour in the lime juice, dried red pepper flakes, and sherry.
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Mix well and cook for 1 minute, or until the liquid is reduced by half.
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Add the soy sauce and toss everything together to coat evenly.
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Add the cooked soba noodles to the pan and toss thoroughly to combine with the sauce and ingredients.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 589.6kcal
- % Daily Value *
- Total Fat 25.6g40%
- Saturated Fat 4.0g20%
- Cholesterol 374.0mg125%
- Sodium 1833.8mg77%
- Total Carbohydrate 21.7g8%
- Dietary Fiber 3.7g15%
- Sugars 16.0g
- Protein 67.4g135%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to prevent the noodles from drying out.
If fresh scallops are unavailable, you can use extra shrimp. For a vegetarian version, substitute the seafood with firm tofu or tempeh and use vegetable sherry or omit the alcohol. Udon or rice noodles can be used instead of soba.
Pat the scallops and shrimp dry with paper towels before cooking to ensure a good sear. Have all ingredients prepped and within reach before you start cooking, as stir-frying happens quickly.
