Spicy Stir-Fry with Scallops Recipe

Spicy Stir-Fry with Scallops

• Difficulty: Easy
• Servings: 4
• Nutritional Information per Serving: Serving size: 1 of 4 servings; Calories: 406; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 52 g; Dietary Fiber: 9 g; Sugar: 18 g; Protein: 26 g; Cholesterol: 27 mg; Sodium: 1933 mg
• Total Time: 20 minutes
• Active Cooking Time: 20 minutes

• 3 tablespoons peanut oil
• 1/2 cup low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons packed brown sugar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon freshly minced ginger
• Approximately 2 teaspoons sriracha, adjust to taste
• 1 pound cleaned scallops (16/20 count)
• One 15-ounce can baby corn, halved crosswise
• 1 yellow summer squash, diced
• 1 head of broccoli, broken into florets
• 8 ounces fresh snow peas, trimmed
• 1 Fresno or Thai chili, thinly sliced
• Jasmine rice, for serving
• 3 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves

1. Warm a large nonstick skillet over medium-high heat and stir in the peanut oil.
2. In a mixing bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, cornstarch, fresh ginger, and sriracha. Set aside for later use.
3. Add the scallops to the hot skillet and sear them, cooking about 2 minutes per side until golden brown. Remove scallops and place them on a plate.
4. Turn the heat to high and toss in the baby corn, diced squash, and broccoli florets. Stir-fry everything for 2 minutes, then add the snow peas and sliced chili pepper, continuing to cook for about an additional minute.
5. Stir the prepared sauce quickly then pour it into the skillet along with 1/2 cup water. Continue cooking until the sauce thickens, about 1 to 2 minutes. Return the scallops to the skillet and gently stir to coat them with the sauce.
6. Serve hot over jasmine rice and garnish with the sliced scallions and fresh cilantro leaves.