Sunday Stir-Fry With Scallops & Scallions

My scallop stir-fry came out wonderful. Great taste for something so easy to make.

My scallop stir-fry came out wonderful. Great taste for something so easy to make.

In my quest to eat more seafood, I found a lovely recipe in George Stella’s The Complete Low-Carb CookbookScallop & Scallion Stir-Fry. I do love scallops, but never tried cooking them myself. For some reason, I thought scallops were hard to cook. Turns out, a few minutes of sautéing is all it takes.

The beauty of this recipe is its simplicity. It’s so quick and easy to make, I see myself adding it to our dinner menu each week.

I did make two changes to this recipe. First I used olive instead of vegetable oil. After reading Denise Minger’s Death By Food Pyramid (review coming soon), I’ll never touch vegetable oil again.

The second change — I ended up using regular sea scallops and not bay scallops. Bay scallops are smaller and prized by chefs for their tenderness and sweetness.  Because they’re smaller, bay scallops cook quicker. The cooking time below reflects bay scallops. I adjusted my cooking time since I used the larger sea scallops.

Also, if you don’t like any of the veggies listed below, just improvise and use what you like. Just be sure to recalculate your carbs.

Scallop & Scallion Stir-Fry
Net Carbs: 6g
Weight Watcher Points: 6
Servings: 2

Ingredients

  • 1 tbsp. olive oil
  • 1 tsp. sesame oil
  • ½ lbs. scallops
  • ½ yellow squash, cut into 1-inch sticks
  • ½ C snow peas
  • ¼ red bell pepper, thinly sliced
  • ½ small bunch scallions (about 4), sliced into 1-inch lengths
  • 1 clove garlic, crushed
  • 1 tbsp. soy sauce
  • ¼ tsp. black pepper
  • Toasted sesame seeds, for garnish

Directions

  • Pour olive oil and sesame oil in a sauté pan over medium-high heat and bring to a sizzle.
  • Add the scallops, yellow squash, snow peas, and bell pepper to the pan and sauté, stirring occasionally, for 2 minutes.
  • Add scallions, garlic, soy sauce and black pepper; sauté an extra 2 minutes (scallops are done when internal temperature reaches 115 degrees; carryover cooking should raise their temps to 120-130 degrees).
  • Remove from heat and serve immediately; garnish with toasted sesame seeds.

Update On Oopsie Bread Recipe
I made a typo on the recipe ingredients for Oopsie Bread. The amount of cream cheese should be 3.5 ounces not 5 ounces.

2 thoughts on “Sunday Stir-Fry With Scallops & Scallions

    • Absolutely…or at least I can’t see why not. Shrimp is certainly cheaper than scallops. Unfortunately no seafood with pinchers is allowed in my home — the hubby is allergic to shell fish. Thankfully scallops don’t qualify.

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