Best 11 Stir Fried Scallops With Fresh Basil Recipes

STIR-FRIED SCALLOPS

Steps:

• In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Steps:

• Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
• Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
• While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
• Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
• Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

STIR-FRIED SCALLOPS WITH FRESH BASIL

Steps:

• Rise scallops and score diagonally.
• In a wok, heat oil, garlic and lime leaves on high heat until oil bubbles.
• Add scallops, mushrooms, bamboo shoots and oyster sauce. Stir-fry for 3-5 minutes or until scallops are cooked.
• Mix in basil and serve on a bed of steamed cabbage.

SPICY STIR-FRY WITH SCALLOPS

Steps:

• Heat a large nonstick skillet over medium-high heat and add the peanut oil.
• In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
• Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
• Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
• Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
• Serve immediately over rice and garnish with the scallions and cilantro.

VIETNAMESE STIR-FRIED SCALLOPS

Steps:

• Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
• Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
• Pat the scallops dry with paper towels.
• Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
• In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
• Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.

BAY SCALLOP STIR-FRY

Steps:

• In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
• In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
• Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

STIR-FRIED SCALLOPS WITH ASPARAGUS

Steps:

• Sprinkle the scallops with half the salt. Let stand for 20 minutes.
• Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
• Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

SAUTéED SCALLOPS STUFFED WITH BASIL

Steps:

• Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
• Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
• Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
• Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS

Steps:

• Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
• Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
• Add the peas and cook for 1 minute.
• Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
• Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
• Serve with rice.

BEEF & SCALLOP STIR-FRY

Steps:

• Heat oil in wok or large skillet until almost smoking.
• Add garlic and beef, then scallops, and stir-fry about 30 seconds.
• Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
• Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
• Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.