Stir-Fried Scallops with Lychees

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Servings: 1 pie Difficulty: Advanced
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A delicate balance of sweet lychees and savory scallops in a quick stir-fry
Stir-Fried-Scallops With Lychees - Gh_9405 recipe image
Stir-Fried-Scallops With Lychees - Gh_9405 recipe image
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Stir-Fried Scallops with Lychees

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 1 pie Calories: 98.6

Description

This elegant yet simple stir-fry highlights the natural sweetness of fresh sea scallops paired with juicy canned lychees. The dish brings together crisp snap peas, earthy mushrooms, and aromatic ginger in a light, savory sauce made from oyster sauce and dry sherry. It’s a perfect weeknight dinner that feels sophisticated enough for guests but comes together in under thirty minutes. The contrast between the tender seafood and the crunchy vegetables creates a delightful texture, while the hint of fruit adds a unique, refreshing twist to traditional Chinese cuisine.

Directions

  1. Rinse scallops with running cold water to remove any sand from crevices; pat dry thoroughly with paper towels.
  2. Cut each scallop horizontally in half if they are particularly large.
  3. Cut each mushroom into quarters; remove stems and strings along both edges of each snap pea.
  4. Slice each onion into 6 wedges; cut the yellow or orange bell pepper into strips.
  5. Cut gingerroot lengthwise into paper-thin slices; cut slices lengthwise into very thin strips.
  6. In a nonstick 12-inch skillet over medium-high heat, add 1 tablespoon of hot salad oil.
  7. Cook onions until golden brown, about 5 minutes.
  8. Add pepper strips, snap peas, and 1/4 teaspoon salt; continue cooking until vegetables are tender-crisp, stirring frequently.
  9. Remove onion mixture to a bowl and set aside.
  10. In the same skillet, add 1 tablespoon of additional hot salad oil.
  11. Cook mushrooms, gingerroot strips, and 1/4 teaspoon salt until mushrooms are tender, stirring often, about 10 minutes.
  12. Remove mushroom mixture to the bowl with the onion mixture.
  13. In the same skillet over medium-high heat, add 1 tablespoon of additional hot salad oil.
  14. Cook scallops and 1/4 teaspoon salt until scallops are lightly browned, about 2 minutes.
  15. Return vegetables to the skillet; add drained lychees.
  16. In a small cup, mix oyster sauce and sherry.
  17. Pour oyster-sauce mixture into the skillet with the scallop mixture.
  18. Heat through and serve immediately.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 98.6kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 26.5mg9%
Sodium 428.5mg18%
Total Carbohydrate 9.2g4%
Dietary Fiber 1.8g8%
Sugars 6.7g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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