Jade Scallops

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.

Cooking Method: Frying, Smoking, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 99.9

Dietary: Gluten-free

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

1 pound SCALLOPS,SOAKED IN WATER &

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

Read it online: https://www.chefs-mate.com/recipe/jade-scallops/