Fried Scallop With Mixed Crunchy Vegetables Recipe

There’s something truly magical about transforming a simple pound of sea scallops and a vibrant array of vegetables into a dish that feels like dining at a five-star seaside restaurant right in your own kitchen.

I love the combination of fresh sea scallops and crunchy vegetables like broccoli florets and bell peppers in this dish. The scallops, lightly coated in a flour mix with salt, black pepper, and paprika, are seared to perfection.

I think the addition of soy sauce, garlic, and ginger, infuses a delightful flavor into the dish, balanced by the touch of sesame oil and lemon juice. Serve with lemon wedges and fresh parsley for a dish that looks and tastes great with seafood!

Fried Scallop With Mixed Crunchy Vegetables Recipe Ingredients

• Sea Scallops: Rich source of protein, low in fat and calories.
• Broccoli Florets: High in fiber and vitamin C, crunchy texture.
• Bell Peppers: Packed with vitamins A and C, adds natural sweetness.
• Sugar Snap Peas: High in fiber, vitamin K, and antioxidants.
• Paprika: Adds subtle heat and rich color.
• Soy Sauce: Provides umami flavor, a savory depth.
• Ginger: Offers a zesty, aromatic kick with digestive benefits.
• Olive Oil: Healthy fat, enhances flavor and texture.

Fried Scallop With Mixed Crunchy Vegetables Recipe Ingredient Quantities

• 1 pound fresh sea scallops, rinsed and patted dry
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers (red, yellow, or orange)
• 1 cup sugar snap peas, trimmed
• 1 carrot, julienned
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

How to Make this Fried Scallop With Mixed Crunchy Vegetables Recipe

1. In a dish that is shallow, mix together the flour, salt, black pepper, and paprika. Each scallop needs to be dredged in the mixture of flour and seasonings, and it is important to shake off any excess flour before moving on to the next scallop.

2. In a large skillet, over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once they have melted and are hot, add the scallops in a single layer. Cook the scallops for 2-3 minutes on each side until they are nicely browned. Remove the scallops from the skillet and set them aside.

3. In the same skillet, add the leftover olive oil and butter. Add the broccoli florets, bell peppers, sugar snap peas, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.

4. In the skillet with the vegetables, add the minced garlic and grated ginger. Stir-fry for another minute, letting the potent scents blend with the vegetables.

5. Add the soy sauce, sesame oil, and lemon juice to the soy sauce, sesame oil, and lemon juice. If you are using it, sprinkle with red pepper flakes. Stir well to coat the vegetables.

6. Put the scallops back into the skillet so they can reheat and take on the taste of the sauce, 1-2 minutes.

7. Flavor and add final touches as needed. If you taste and find the flavors not quite right, you can adjust seasonings. common to many dishes. Salt brings out flavor and adds layers. More common (and a secret many cooks don’t want to tell) is that a well-seasoned dish has a mix of salts. They all do slightly different jobs.

8. Take them off the heat and move the scallops and mixed veggies to a serving platter.

9. Add a burst of color and freshness with chopped parsley.

10. Present immediately with lemon wedges set off to the side for a jolt of citrus flavor. Dig into your decaeration of Fried Scallops with Mixed Crunchy Vegetables!

Fried Scallop With Mixed Crunchy Vegetables Recipe Equipment Needed

1. Shallow dish
2. Large skillet
3. Measuring cups and spoons
4. Tongs (for handling scallops)
5. Spatula or spoon (for stirring)
6. Grater (for ginger)
7. Knife
8. Cutting board
9. Serving platter
10. Lemon squeezer (optional)

FAQ

• Q: Can I use bay scallops instead of sea scallops?A: Yes, bay scallops can be used, but they will cook faster than sea scallops because of their smaller size. Adjust cooking times, accordingly.
• Q: Is there a substitute for fresh ginger?A: Ground ginger can be used, but fresh ginger offers a better flavor. Use about 1/4 teaspoon of ground ginger as a substitute. Better yet, use fresh ginger, which really brings the flavor to this dish.
• Q: Can this dish be made gluten-free?A: Substitute the all-purpose flour with a gluten-free flour blend to make this dish gluten-free.
• Q: What oil can I use instead of olive oil?A: Any vegetable oil with a high smoke point can be used instead of olive oil. Good choices are canola oil or grapeseed oil.
• Q: How should I store leftovers?A. Store any food that is left over in an air-tight container in the refrigerator. It should keep for up to 48 hours. When you’re ready to eat what’s left, heat it gently. Don’t overcook the scallops!
• Q: Can I prepare the vegetables ahead of time?A: Yes, it is possible to complete the washing, slicing, and storage of the vegetables up to one day in advance of the actual meal. To do this, any time you have a day before the meal, prep as if the meal is actually today. You can then refrigerate the prepped ingredients until you are ready to cook.

Fried Scallop With Mixed Crunchy Vegetables Recipe Substitutions and Variations

You can use almond flour or chickpea flour for a gluten-free option instead of all-purpose flour.
For unsalted butter, substitute with coconut oil or ghee.
Substitute asparagus tips or green beans for the broccoli. Instead of using the florets, use either of these substitutes.
Snow peas or edamame can be substituted for sugar snap peas.
Substitute lime juice for lemon juice and enjoy a different citrus flavor.

Pro Tips

1. Pat Scallops Dry Thoroughly Ensure the scallops are completely dry before dredging and cooking. This helps them achieve a perfect sear and prevents them from steaming instead.

2. Control Heat for Scallops Use medium-high heat to sear the scallops. This helps in developing a golden-brown crust while keeping the interior juicy and tender. Avoid overcrowding the pan to maintain consistent heat.

3. Vegetable Texture When stir-frying the vegetables, aim for them to be crisp-tender. Overcooking can lead to them losing their vibrant color and texture. High heat and constant stirring help retain their crunch.

4. Season Sauce to Taste After adding the soy sauce, sesame oil, and lemon juice, taste and adjust seasoning if necessary. A touch more salt or lemon juice can enhance flavors and balance the dish.

5. Garnish for Freshness Just before serving, add freshly chopped parsley. This not only adds a pop of color but also a fresh, herby flavor that complements the dish. The lemon wedges provide a bright finish, allowing guests to add a personalized citrus touch.