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Stir-Fried Scallops with Broccoli
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Prep Time:
35 minutes
Total Time:
35 minutes
Quick and delicious Asian stir-fried sea scallops with veggies over white rice - a flavorful and easy dinner option.
Ingredients:
  • 1/2 lb fresh broccoli
  • 1/4 lb fresh mushrooms
  • 1 lb uncooked sea scallops
  • 1/4 cup roasted red bell peppers (from 7-oz jar)
  • 1 cup uncooked regular long-grain white rice
  • 2 cups water
  • 2 tablespoons butter or margarine
  • 3 tablespoons cornstarch
  • 1 can (10 1/2 oz) condensed chicken broth
  • 2 teaspoons soy sauce
Instructions:
  • Prepare the broccoli by removing large leaves, trimming tough ends of lower stems, and cutting the stems and florets into bite-size pieces. Similarly, remove stem ends from the mushrooms and slice them into 1/4-inch pieces.
  • For scallops larger than 1 inch in diameter, halve them. Rinse them with cool water, pat dry with paper towels, and drain the roasted red peppers in a strainer before slicing them.
  • In a 2-quart saucepan, bring the rice and water to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is fluffy and tender. Proceed with the next steps while the rice cooks.
  • In a 3-quart saucepan or 12-inch skillet, melt butter over medium heat. Cook mushrooms for about 5 minutes, stirring often, until they are tender when pierced with a fork.
  • Add the scallops, broccoli, and roasted red peppers. Cook for 3 to 4 minutes, stirring regularly, until the scallops turn white and opaque. Take the saucepan off the heat.
  • In a medium bowl, whisk the cornstarch with chicken broth until smooth. Add soy sauce to the scallop mixture and bring to a boil over high heat, stirring constantly. Boil for 1 minute while stirring constantly. Serve over rice.

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