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Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $4.99 One serving costs about $4.99

$4.99 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:84%

Spoonacular Score: 84%

 

Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables might be just the main course you are searching for. One serving contains 279 calories, 15g of protein, and 6g of fat. This recipe serves 2 and costs $3.71 per serving. A mixture of asparagus, brown sugar, ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. 3 people have made this recipe and would make it again. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Try Sticky Ginger Soy Glazed Chicken, Low-FODMAP Veggie Stir Fry with Wasabi-Ginger Sauce, and Baked Sea Scallops with Crispy Gluten Free Topping for similar recipes.

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Foley Johnson Carneros Chardonnay

Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup asparagus
asparagus
1 Tbsp
1 Tbsp brown sugar
brown sugar
1 tsp
1 tsp cornstarch
cornstarch
1 tsp
1 tsp garlic
garlic
1 Tbsp
1 Tbsp ginger
ginger
2 cups
2 cups red bell pepper
red bell pepper
2 Tbsps
2 Tbsps scallions
scallions
0.5 pound
0.5 pound sea scallops
sea scallops
2 tsps
2 tsps sesame oil
sesame oil
2 tsps
2 tsps sesame seeds
sesame seeds
0.5 cup
0.5 cup soy sauce
soy sauce
0.5 cup
0.5 cup teriyaki sauce
teriyaki sauce
2 cups
2 cups yellow bell pepper
yellow bell pepper
1 cup asparagus
1 cup
asparagus
1 Tbsp brown sugar
1 Tbsp
brown sugar
1 tsp cornstarch
1 tsp
cornstarch
1 tsp garlic
1 tsp
garlic
1 Tbsp ginger
1 Tbsp
ginger
2 cups red bell pepper
2 cups
red bell pepper
2 Tbsps scallions
2 Tbsps
scallions
0.5 pound sea scallops
0.5 pound
sea scallops
2 tsps sesame oil
2 tsps
sesame oil
2 tsps sesame seeds
2 tsps
sesame seeds
0.5 cup soy sauce
0.5 cup
soy sauce
0.5 cup teriyaki sauce
0.5 cup
teriyaki sauce
2 cups yellow bell pepper
2 cups
yellow bell pepper

Equipment

frying pan
frying pan
whisk
whisk
bowl
bowl
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

  1. Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes.
  2. Heat sesame oil in a large frying pan over medium-high heat. Add vegetables and saute for 5 minutes, until beginning to soften.
  3. Stir in teriyaki sauce and allow mixture to come to a simmer.
  4. Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white.
  5. In a small cup, mix cornstarch with two teaspoons of cold water until dissolved. Stir into the pan and let mixture come to a simmer for one minute to thicken fully and coat the scallops and vegetables.
  6. Serve!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.98
Ingredient
1 cup asparagus
1 tablespoon brown sugar
1 teaspoon garlic
1 tablespoon ginger
2 cups red bell pepper
2 tablespoons scallions
½ pounds sea scallops
2 teaspoons sesame oil
2 teaspoons sesame seeds
½ cups soy sauce
½ cups teriyaki sauce
2 cups yellow bell pepper
Price
$1.19
$0.04
$0.07
$0.04
$1.50
$0.08
$3.52
$0.19
$0.15
$0.79
$1.08
$1.32
$9.96

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
357k Calories
29g Protein
6g Total Fat
47g Carbs
46% Health Score
Limit These
Calories
357k
18%

Fat
6g
10%

  Saturated Fat
0.98g
6%

Carbohydrates
47g
16%

  Sugar
24g
27%

Cholesterol
27mg
9%

Sodium
6458mg
281%

Get Enough Of These
Protein
29g
58%

Vitamin C
469mg
569%

Vitamin A
5533IU
111%

Phosphorus
693mg
69%

Vitamin B6
1mg
53%

Vitamin K
48µg
46%

Folate
182µg
46%

Manganese
0.85mg
43%

Potassium
1337mg
38%

Vitamin B3
7mg
38%

Magnesium
147mg
37%

Iron
6mg
35%

Copper
0.59mg
30%

Fiber
6g
28%

Selenium
18µg
27%

Vitamin B12
1µg
27%

Vitamin B2
0.43mg
25%

Vitamin E
3mg
21%

Vitamin B1
0.3mg
20%

Zinc
2mg
17%

Vitamin B5
1mg
15%

Calcium
111mg
11%

covered percent of daily need

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