Jade Scallops

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Servings: 6 Difficulty: Intermediate
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A vibrant stir-fry featuring tender scallops and crisp green vegetables in a savory ginger-garlic sauce.
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This Jade Scallops dish is a quick and elegant American-style seafood stir-fry that highlights the natural sweetness of fresh scallops. The “jade” hue comes from a colorful medley of snow peas, bok choy, and water chestnuts, providing a delightful crunch against the tender protein. A light sauce made with chicken broth, dry sherry, and aromatic ginger ties the flavors together without overpowering the delicate seafood. Perfect for a weeknight dinner that feels special, this recipe cooks in under 30 minutes. The combination of textures and the fresh, clean taste of the vegetables makes it a satisfying and healthy option for seafood lovers.

Jade Scallops recipe image
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Jade Scallops

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 99.9

Description

This Jade Scallops dish is a quick and elegant American-style seafood stir-fry that highlights the natural sweetness of fresh scallops. The "jade" hue comes from a colorful medley of snow peas, bok choy, and water chestnuts, providing a delightful crunch against the tender protein. A light sauce made with chicken broth, dry sherry, and aromatic ginger ties the flavors together without overpowering the delicate seafood. Perfect for a weeknight dinner that feels special, this recipe cooks in under 30 minutes. The combination of textures and the fresh, clean taste of the vegetables makes it a satisfying and healthy option for seafood lovers.

Ingredients

Directions

  1. Rinse scallops thoroughly to remove any sand, then pat completely dry with paper towels. If scallops are large, cut them in half.
  2. In a small bowl, mix 1 egg white, salt, pepper, and 1 teaspoon cornstarch. Toss the dried scallops in this mixture until evenly coated.
  3. Heat a wok or large skillet over high heat until dry and smoking slightly. Add 3 cups of oil.
  4. When the oil is just beginning to smoke, add the coated scallops. Stir-fry for 1-2 minutes, stirring to keep them separate.
  5. Drain the scallops through a colander, reserving 2-3 tablespoons of the hot oil. Set scallops aside.
  6. Return the reserved oil to the wok. Add baby corn, snow peas, water chestnuts, bok choy, carrots, and garlic.
  7. Stir-fry the vegetables for 2-3 minutes until crisp-tender. Drain again, reserving 1 tablespoon of oil.
  8. Return the reserved oil to the wok. Add chopped ginger and stir-fry for several seconds until fragrant.
  9. Add chicken broth, dry sherry, salt, pepper, and the dissolved cornstarch mixture (1 tsp cornstarch in 1 tbsp water).
  10. Stir constantly until the sauce thickens. Return the scallops and vegetables to the wok.
  11. Toss everything together over high heat for 1 minute to heat through. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 99.9kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 39.7mg14%
Sodium 635.6mg27%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.0g0%
Sugars 6.1g
Protein 14.8g30%

* 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

Ensure all sand is removed from scallops before cooking to avoid a gritty texture.

Use fresh cooking oil to ensure the scallops remain white and do not absorb off-flavors.

Have all ingredients prepped and within reach before starting, as the cooking process is very fast.

Keywords: scallops, stir fry, seafood, vegetables, snow peas, bok choy, water chestnuts, ginger, garlic, sherry, quick dinner, healthy, low fat, asian inspired, wok
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