Scallop And Squid Stir-Fry
A vibrant stir-fry blending tender scallops and squid with fresh vegetables and zesty spices, served over lemon pepper fettucine for a flavorful seafood pasta experience.
Ingredients
- 1 lb. scallops ⓘ
- 1/2 to 3/4 lb. squid
- 12 oz. pkg. lemon pepper fettucine ⓘ
- 8 oz. mushrooms ⓘ
- 1 white onion ⓘ
- 1 red or yellow pepper ⓘ
- 1 head broccoli florets
- 4 scallions ⓘ
- 4 oz. bean sprouts ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 Tbsp. sesame oil ⓘ
- 3/4 tsp. wasabi
- 1 tsp. white pepper ⓘ
- 1 Tbsp. ground ginger ⓘ
- 1 garlic clove ⓘ
- 1 Tbsp. soy sauce ⓘ
- crushed red pepper (optional) ⓘ
Instructions
- Chop all vegetables and slice mushrooms.
- Clean the squid thoroughly.
- Stir-fry the squid in 1 tablespoon of olive oil for 40 minutes.
- Add sesame oil to the pan.
- Add broccoli florets and sliced peppers.
- After 8 to 11 minutes, add the rest of the vegetables and stir-fry for 10 to 15 minutes longer.
- Add spices and soy sauce while stirring occasionally.
- Add scallops and stir-fry for an additional 5 minutes.
- Meanwhile, begin boiling water for the fettucine.
- Add the fettucine to the boiling water and cook until al dente.
- Serve the stir-fry over the cooked fettucine.
Tips & Substitutions
For a quicker meal, consider using pre-cleaned squid available in stores. If you prefer a milder flavor, reduce the wasabi and crushed red pepper. You can substitute the fettucine with rice noodles or whole grain pasta for a healthier option. To enhance the umami, add a splash of oyster sauce. This dish complements well with other seafood recipes like Crab Won Tons.
Serving Suggestions
Serve the stir-fry over the fettucine and garnish with additional scallions or sesame seeds for extra flavor and crunch. This dish pairs well with a side of steamed dumplings or a fresh salad. For a complete meal, consider serving alongside Sweet And Sour Tuna, Pork Or Chicken for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop And Squid Stir-Fry contains roughly 612 calories, with 19g protein, 109g carbohydrates, and 15g fat. It is an excellent source of iron (125% of the Daily Value), dietary fiber (72% of the Daily Value), and potassium (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops and squid for this recipe?
Yes, you can use frozen scallops and squid. Thaw them completely in the refrigerator before cooking to ensure even cooking. Pat them dry with paper towels to remove excess moisture, which helps achieve a better sear.
What can I substitute for the fettucine?
If you're looking for alternatives to fettucine, rice noodles or whole grain pasta work well. Cauliflower rice is another great option for a low-carb dish. Just adjust the cooking time according to the chosen substitute to ensure it's cooked properly.
How can I make this recipe spicier?
To add more heat, increase the amount of wasabi or crushed red pepper. You can also include sliced fresh chilies or a dash of hot sauce when adding the spices. Always taste as you go to achieve your desired spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).