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Ingredients
| scallops: 4 oz |
| canola oil - for salads, woks and light frying: 1 tsp |
| garlic: 1 clove |
| white mushrooms: 2 oz |
| broccoli (chopped): 1 cup |
| red bell pepper: 1/4 pepper |
| teriyaki sauce: 1 Tbl |
| brown rice: 2 Tbl |
Stir-Fry Scallops
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- Rinse and pat dry scallops. If using sea scallops, cut into quarters; set aside.
- Wipe mushrooms with damp towel and slice.
- Rinse and chop broccoli and pepper into bite size pieces. Mince garlic and set aside with vegetables.
- Heat half of the oil in a non-stick skillet over medium-low heat:saute garlic for 1 to 2 minutes.
- Raise temperature to medium high, add vegetables and stir-fry until tender about 4 to 5 minutes.
- Add remaining oil and scallops to pan and stir-fry until scallops are opaque, about 4 to 5 minutes. Add teriyaki sauce and heat about 1 minute. Serve over cooked brown rice.