As the sun began to dip below the horizon, casting a golden glow across my kitchen, I was inspired to whip up something vibrant and refreshing. Just the thought of stir-frying plump scallops paired with crisp broccoli brought an instant smile to my face. You see, there’s an undeniable joy in cooking meals that blend simple ingredients into something extraordinary.
In just 30 minutes, this Stir-Fried Scallops and Broccoli dish transforms your weeknight routine into a gourmet experience. With the delicate sweetness of scallops, the crunch of fresh vegetables, and a sauce that dances on your taste buds, every bite is a delightful reminder that homemade food can be both quick and incredibly flavorful. Perfect for impressing family or indulging after a hectic day, this recipe will show you that fresh, satisfying meals don’t have to be daunting. Ready to dive into a culinary adventure? Let’s bring the restaurant to your dining table!
Why Stir-Fried Scallops and Broccoli is Amazing?
Quick Cooking: This dish comes together in just 30 minutes, making it ideal for busy weeknights.
Flavor Explosion: The balance of sweet scallops and vibrant veggies is truly mouthwatering.
Versatile Ingredients: Feel free to substitute with your favorite vegetables like bell peppers or snow peas.
Healthy Eating: Packed with protein and nutrients, this recipe promotes wholesome eating without sacrificing taste.
Impressive Presentation: The colorful medley of ingredients makes it visually appealing, perfect for impressing guests!
Satisfying Meal: Serve it over rice or noodles for a fulfilling dinner option. If you’re intrigued by creative ways to use fresh ingredients, check out our guide on simple vegetable stir-fries for more inspiring ideas!
Stir-Fried Scallops and Broccoli Ingredients
For the Sauce
• Reduced sodium soy sauce – A low-salt option that enhances flavor without overpowering the dish.
• Rice vinegar – Adds a tangy brightness that balances the sweetness.
• Light brown sugar – Provides a subtle sweetness that complements the scallops beautifully.
• Minced fresh ginger – Infuses a lovely warmth and aroma into the stir-fry.
• Cornstarch – Helps to thicken the sauce for a glossy finish.
• Sriracha – A splash of heat to elevate your Stir-Fried Scallops and Broccoli.
For the Stir-Fry
• Peanut oil – Ideal for high-heat cooking, it adds a slight nuttiness.
• Scallops – Fresh and juicy, these are the star of the dish; pat them dry for maximum searing.
• Broccoli – This powerhouse veggie adds crunch and vibrant color.
• Yellow summer squash – Sweet and tender, it complements the scallops nicely.
• Baby corn – Delicate and fun to eat, adding whimsy to your plate.
• Snow peas – These give a delightful snap and fresh flavor.
• Fresno pepper – Adds a pop of color and mild heat; adjust to your liking.
• Water – To help create a luscious sauce that clings beautifully to the veggies.
• Scallions – Fresh and crisp, they garnish the dish while adding an oniony zing.
• Cilantro leaves – Bright and herbal, they bring everything together with a burst of flavor.
With these ingredients on hand, you’ll be all set to create a memorable meal that transforms quick dinners into culinary delights!
How to Make Stir-Fried Scallops and Broccoli
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Whisk the Sauce: In a medium-small bowl or measuring cup, whisk together the soy sauce, rice vinegar, brown sugar, ginger, cornstarch, and sriracha until combined. Set it aside for later use.
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Heat the Oil: In a large skillet or wok, add the peanut oil and heat it over medium-high heat until shimmering, which should take about 1-2 minutes.
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Cook the Scallops: Carefully add the scallops in a single layer and pan fry for about 2 minutes on each side, until they are golden brown. Remove them to a plate and set aside.
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Stir-Fry the Veggies: Add the broccoli, yellow squash, and baby corn to the skillet. Cook, stirring constantly for 2 minutes, until they start to soften and turn vibrant green.
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Add More Veggies: Toss in the snow peas and sliced Fresno pepper, continuing to stir fry for one more minute until the snow peas are bright and tender-crisp.
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Combine Sauce and Veggies: Re-whisk the sauce you made earlier and pour it into the pan with the vegetables. Add the 1/2 cup of water; stir fry everything for about 2 minutes, until the sauce thickens and clings to the veggies.
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Add Scallops Back: Gently add the scallops back into the skillet along with their juices. Toss everything together until the scallops are well coated in the delicious sauce.
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Garnish and Serve: Sprinkle the sliced scallions over the dish, give it a quick stir, and serve immediately. Enjoy it over rice or noodles and garnish with fresh cilantro leaves.
Optional: Drizzle a little extra sriracha for added spice.
Exact quantities are listed in the recipe card below.
Expert Tips for Stir-Fried Scallops and Broccoli
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Dry Scallops: Make sure to pat your scallops dry before cooking. This helps achieve that perfect golden crust without steaming them.
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High Heat: Always use medium-high heat when cooking. This ensures that your scallops sear properly and the veggies retain their crunch in the Stir-Fried Scallops and Broccoli dish.
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Vegetable Timing: Add vegetables based on their cooking times; start with denser veggies like broccoli and end with tender ones like snow peas for the best texture.
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Taste the Sauce: Before pouring the sauce into the stir-fry, taste it! Adjust the sweetness or heat to your preference for a balanced flavor.
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Serve Immediately: Stir-fries are best enjoyed fresh out of the pan. Serve immediately for the best flavor and texture, keeping everything vibrant and delicious.
Make Ahead Options
Preparing Stir-Fried Scallops and Broccoli ahead of time is a game-changer for those busy evenings! You can make the sauce by whisking together the soy sauce, rice vinegar, brown sugar, ginger, cornstarch, and sriracha, then refrigerate it for up to 3 days. Additionally, you can chop the broccoli, yellow squash, and snow peas a day in advance; just store them in airtight containers to keep them fresh. When it’s time to cook, simply pan-fry the scallops and veggies together on the stovetop, finishing with your pre-made sauce. This means you can have a gourmet meal ready to serve in no time, still just as delicious!
What to Serve with Stir-Fried Scallops and Broccoli?
Elevate your meal experience with these delightful pairings that enhance the vibrant flavors of your dish.
- Fluffy Jasmine Rice: The light and fragrant rice acts as a perfect canvas to soak up delicious sauce, complementing the savory scallops.
- Noodles in Garlic Sauce: Soft, silky noodles coated in a garlic-infused sauce pair beautifully with the crunch of stir-fried veggies. They bring an added depth of flavor to each bite.
- Crispy Vegetable Spring Rolls: These offer a delightful crunch and freshness, making for a perfect appetizer or side that balances the meal’s textures.
- Chilled Cucumber Salad: The cool, refreshing cucumber salad with a hint of rice vinegar provides a lovely contrast and brightness alongside the stir-fry.
- Stir-Fried Tofu: For a plant-based option, try crispy tofu cubes, which mirror the rich flavors of the scallops, while adding a satisfying texture.
- Sesame Green Beans: The nutty flavor of sesame complements the freshness of green beans and harmonizes perfectly with the Asian-inspired theme.
- Mango Sticky Rice: A sweet dessert that contrasts wonderfully with the savory scallops, wrapping up your meal with a delightful tropical twist.
- Chardonnay: A crisp glass of chilled Chardonnay enhances the scallops’ delicate sweetness, making every sip a delightful pairing.
How to Store and Freeze Stir-Fried Scallops and Broccoli
Fridge: Store leftover Stir-Fried Scallops and Broccoli in an airtight container for up to 3 days. Make sure it’s cooled to room temperature before sealing.
Freezer: If you have leftovers, freeze portions in a freezer-safe bag for up to 2 months. When ready to eat, thaw in the fridge overnight before reheating.
Reheating: Gently reheat in a skillet over medium heat for 5-7 minutes or microwave in 30-second intervals until warmed through, adding a splash of water if needed to restore moisture.
Avoid Refreezing: For the best flavor and texture, it’s best not to refreeze once the dish has been thawed; enjoy within the recommended timeframes!
Stir-Fried Scallops and Broccoli Variations
Explore these delightful twists on your Stir-Fried Scallops and Broccoli to make it uniquely yours!
- Dairy-Free: Substitute peanut oil with olive oil for a lighter touch, while still enhancing the dish’s flavors.
- Spicy Kick: Add sliced jalapeños or a dollop of chili paste for extra heat that will awaken your taste buds!
- Protein Swap: Use shrimp or tofu instead of scallops, offering versatility for different dietary preferences. Tofu provides a hearty vegetarian option that absorbs all the flavors beautifully.
- Colorful Mix: Toss in bell peppers or carrots to brighten up your dish with vibrant colors and added nutrients.
- Whole Grain Twist: Serve over quinoa or brown rice instead of white rice for a nuttier, chewy texture and additional fiber.
- Garlic Lovers: Incorporate minced garlic along with the ginger for an aromatic depth that elevates your stir-fry.
- Citrusy Flavor: Squeeze fresh lime juice over the completed dish for a zesty finish that enhances the overall brightness.
- Nutty Touch: Sprinkle toasted sesame seeds or chopped cashews on top for an extra crunch and flavor dimension.
Each of these variations allows you to personalize the recipe while keeping the essence of the dish intact. Enjoy experimenting!
Stir-Fried Scallops and Broccoli Recipe FAQs
What should I look for when selecting scallops?
Absolutely! When choosing scallops, look for ones that are firm and translucent, without any fishy odor. Fresh scallops should have a slightly sweet smell and a glossy appearance. If you notice any dark spots or dry edges, it’s best to pass on those.
How should I store leftovers of Stir-Fried Scallops and Broccoli?
For the best experience, store your leftover Stir-Fried Scallops and Broccoli in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 days. Make sure to allow the dish to cool completely before sealing it up to prevent condensation from making it soggy!
Can I freeze Stir-Fried Scallops and Broccoli?
Yes, you can freeze this dish! Just place leftovers in freezer-safe bags, remove as much air as possible, and seal them tightly. It’s best to consume your frozen Stir-Fried Scallops and Broccoli within 2 months for optimal flavor. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat gently in a skillet over medium heat.
What if my sauce doesn’t thicken?
Very! If your sauce isn’t thickening as expected, there are a couple of things you can do. First, make sure you’ve added enough cornstarch—try whisking in another half tablespoon with a splash of water to create a slurry, then add it back to the pan while stirring over medium heat. Be patient, and the heat will activate the cornstarch, making it glossy and thick. Just remember, constant stirring helps it meld beautifully!
Are there any dietary considerations I should be aware of?
I often make this dish friendlier for guests by checking in on dietary needs. If someone has seafood allergies, you can replace scallops with chicken or tofu for a protein-packed meal. The sauce is also gluten-free if you opt for a gluten-free soy sauce. Just ensure to label your dish well if serving to guests with dietary restrictions!
Can I use frozen scallops in this recipe?
Absolutely! If using frozen scallops, be sure to thaw them completely in the fridge overnight. Pat them dry thoroughly before cooking to ensure they sear properly instead of steaming. This way, they’ll bring the same lovely flavor and texture to your Stir-Fried Scallops and Broccoli dish as fresh ones!
Stir-Fried Scallops and Broccoli: A Quick Flavor Booster
Ingredients
Equipment
Method
- In a medium-small bowl or measuring cup, whisk together the soy sauce, rice vinegar, brown sugar, ginger, cornstarch, and sriracha until combined. Set it aside for later use.
- In a large skillet or wok, add the peanut oil and heat it over medium-high heat until shimmering, which should take about 1-2 minutes.
- Carefully add the scallops in a single layer and pan fry for about 2 minutes on each side, until they are golden brown. Remove them to a plate and set aside.
- Add the broccoli, yellow squash, and baby corn to the skillet. Cook, stirring constantly for 2 minutes, until they start to soften and turn vibrant green.
- Toss in the snow peas and sliced Fresno pepper, continuing to stir fry for one more minute until the snow peas are bright and tender-crisp.
- Re-whisk the sauce you made earlier and pour it into the pan with the vegetables. Add the 1/2 cup of water; stir fry everything for about 2 minutes, until the sauce thickens and clings to the veggies.
- Gently add the scallops back into the skillet along with their juices. Toss everything together until the scallops are well coated in the delicious sauce.
- Sprinkle the sliced scallions over the dish, give it a quick stir, and serve immediately. Enjoy it over rice or noodles and garnish with fresh cilantro leaves.
