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Stir-Fried Scallops with Lychees

Stir-Fried-Scallops With Lychees - Gh_9405 recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
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. 1
    Rinse scallops with running cold water to remove any sand from crevices; pat dry thoroughly with paper towels.
  2. 2
    Cut each scallop horizontally in half if they are particularly large.
  3. 3
    Cut each mushroom into quarters; remove stems and strings along both edges of each snap pea.
  4. 4
    Slice each onion into 6 wedges; cut the yellow or orange bell pepper into strips.
  5. 5
    Cut gingerroot lengthwise into paper-thin slices; cut slices lengthwise into very thin strips.
  6. 6
    In a nonstick 12-inch skillet over medium-high heat, add 1 tablespoon of hot salad oil.
  7. 7
    Cook onions until golden brown, about 5 minutes.
  8. 8
    Add pepper strips, snap peas, and 1/4 teaspoon salt; continue cooking until vegetables are tender-crisp, stirring frequently.
  9. 9
    Remove onion mixture to a bowl and set aside.
  10. 10
    In the same skillet, add 1 tablespoon of additional hot salad oil.
  11. 11
    Cook mushrooms, gingerroot strips, and 1/4 teaspoon salt until mushrooms are tender, stirring often, about 10 minutes.
  12. 12
    Remove mushroom mixture to the bowl with the onion mixture.
  13. 13
    In the same skillet over medium-high heat, add 1 tablespoon of additional hot salad oil.
  14. 14
    Cook scallops and 1/4 teaspoon salt until scallops are lightly browned, about 2 minutes.
  15. 15
    Return vegetables to the skillet; add drained lychees.
  16. 16
    In a small cup, mix oyster sauce and sherry.
  17. 17
    Pour oyster-sauce mixture into the skillet with the scallop mixture.
  18. 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.

Read it online: https://www.chefs-mate.com/recipe/stir-fried-scallops-with-lychees-gh_9405/