Stir-Fried Scallops

This Stir-Fried Scallops dish features tender, succulent scallops quickly cooked to perfection with vibrant vegetables, creating a delightful blend of flavors. It's a light and healthy seafood option that embodies the essence of Chinese cuisine while being dairy-free.

Ingredients

• Scallops - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Bell pepper - 1 medium, sliced
• Broccoli - 100 grams, cut into florets
• Carrot - 1 medium, julienned
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the scallops under cold water and pat them dry with paper towels. Season with salt and black pepper.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
4. Add the scallops to the skillet and cook for 2-3 minutes on each side, until they are golden brown and opaque. Remove the scallops from the skillet and set aside.
5. In the same skillet, add the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
6. Return the scallops to the skillet, then add the soy sauce and sesame oil. Stir everything together and cook for another minute to heat through.
7. Garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, beneficial for heart health.

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