Scallops With Vegetables
A vibrant seafood dish featuring tender scallops and fresh vegetables, enhanced with ginger, garlic, and sherry for a flavorful, healthy Asian-inspired meal perfect for seafood lovers.
Ingredients
- 1 oz dried mushrooms
- Boiling water ⓘ
- 1 lb fresh or thawed frozen sea scallops
- 2 medium yellow onions
- 3 stalks celery ⓘ
- 8 oz fresh green beans ⓘ
- 6 green onions ⓘ
- 2 Tbsp vegetable oil ⓘ
- 2 tsp grated fresh ginger root ⓘ
- 1 clove garlic ⓘ
- 4 tsp cornstarch
- 1 c water ⓘ
- 2 1/2 Tbsp dry sherry ⓘ
- 4 tsp instant chicken bouillon granules ⓘ
Instructions
- Place dried mushrooms in a bowl and cover with boiling water.
- Let stand for 30 minutes.
- Drain the mushrooms and squeeze out excess water.
- Cut the mushrooms into thin slices.
- Rinse scallops and drain.
- Trim scallops if necessary and cut into quarters.
- Peel yellow onions, cut into wedges, and separate layers.
- Cut celery into 1/2 inch diagonal slices.
- Wash and trim green beans.
- Cut green beans into 1 inch diagonal slices.
- Cut green onions into thin diagonal slices.
- Heat vegetable oil in a wok over high heat.
- Add onions, celery, green beans, ginger, and garlic to the wok. Stir-fry for 3 minutes.
- In a small bowl, measure cornstarch and blend in a few tablespoons of water until smooth.
- Stir in the remaining water, sherry, soy sauce, and chicken bouillon granules.
- Add the sauce mixture to the vegetable mixture in the wok.
- Cook and stir until the mixture boils.
- Add scallops, mushrooms, green onions, and corn.
- Cook and stir until scallops are tender, about 4 minutes.
Tips & Substitutions
For best results, use fresh scallops for a sweet flavor and tender texture. If fresh scallops are unavailable, thaw frozen ones in the refrigerator overnight. Feel free to substitute other vegetables such as bell peppers or snap peas, and adjust cooking times accordingly. You can also add a splash of soy sauce for additional umami, which complements the dish beautifully.
Serving Suggestions
Serve the scallops with a side of steamed rice or noodles for a complete meal, pairing well with Pancit Canton (Sauteed Egg Noodles) for added texture. Garnish with extra green onions and a squeeze of lemon for brightness. This dish can also be accompanied by a light salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and vegetables in a skillet over low heat until heated through, being careful not to overcook the scallops, as they can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops With Vegetables contains roughly 142 calories, with 3g protein, 13g carbohydrates, and 10g fat. It is an excellent source of vitamin D (74% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 other types of seafood instead of scallops?
Yes, you can substitute shrimp or firm fish like cod or halibut. Adjust the cooking time based on the seafood used, ensuring it is cooked through but not overdone.
What can I do if I don't have dry sherry?
If you don't have dry sherry, you can substitute it with white wine or a mix of vinegar and water. Use a smaller amount of vinegar, as it is more potent, and add sugar to balance the acidity.
How can I make this dish spicier?
To add heat, include sliced fresh chilies or a dash of red pepper flakes when stir-frying the vegetables. This will enhance the flavor profile and give the dish a nice kick.
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).