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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:83%

Spoonacular Score: 83%

 

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 my top picks 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. One wine you could try is Felsinan I Sistri Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 24 dollars.

Felsina I Sistri Chardonnay

Rich straw yellow. The nose shows notes of exotic fruit and peach with pleasant spicy aromas like vanilla. A full and creamy palate with an elegant structure, excellent balance, and zesty acidity. Pairs well with white meat and fish.

» 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 lb
0.5 lb sea scallops
sea scallops
2 tsps
2 tsps sesame oil
sesame oil
2 tsps
2 tsps sesame seeds
sesame seeds
0.5 cups
0.5 cups soy sauce
soy sauce
0.5 cups
0.5 cups 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 lb sea scallops
0.5 lb
sea scallops
2 tsps sesame oil
2 tsps
sesame oil
2 tsps sesame seeds
2 tsps
sesame seeds
0.5 cups soy sauce
0.5 cups
soy sauce
0.5 cups teriyaki sauce
0.5 cups
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

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

  • 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.

  • 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

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • 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.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • 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.

  • get more cooking tips

Green Tips

  • 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.

  • 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.

Disclaimer

Nutritional Information

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