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    You are in: Home / Recipes / Scallop and Shiitake Stir-Fry Recipe
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    Scallop and Shiitake Stir-Fry

    Scallop and Shiitake Stir-Fry. Photo by Leggy Peggy

    1/1 Photo of Scallop and Shiitake Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    AmandaInOz's Note:

    From Raymond Blanc. Four servings is based on serving as a starter or a light meal. Monkfish can be substituted for the scallops, and if you can't find bok choy you can use Chinese cabbage or spinach.

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    Units: US | Metric


    1. 1
      Cut each scallop in half and each coral into three pieces.
    2. 2
      Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
    3. 3
      Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
    4. 4
      spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
    5. 5
      Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.

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    Ratings & Reviews:

    • on February 22, 2008


      I haven't cooked scallops for a long time -- mostly because I was afraid I would overcook them. The timings on this dish are perfect and the end result is divine. Made and thoroughly enjoyed to celebrate the Chinese New Year.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Scallop and Shiitake Stir-Fry

    Serving Size: 1 (131 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.3
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 2.7 g
    Cholesterol 10.8 mg
    Sodium 190.2 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 1.4 g
    Sugars 1.0 g
    Protein 6.5 g

    The following items or measurements are not included:

    shiitake mushrooms

    fresh gingerroot

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