Japanese Steakhouse Scallops - Core
Source of Recipe
WW Community
List of Ingredients
3 tsp canola oil
1 1/2 pound scallops, about 20 sea scallops (pat dry with a paper towel) (I used a 16oz bag of TJ's scallops, much smaller)
1 medium onion(s), cut in half and then thinly sliced
1/2 pound shiitake mushroom(s), stems discarded, caps sliced
1 Tbsp ginger root, freshly grated
2 tsp minced garlic
1 cup carrot(s), shredded
1 cup mung bean sprouts
2 Tbsp low-sodium soy sauce
2 Tbsp fresh lemon juice
1 medium scallion(s), sliced (for garnish)
1/4 cup carrot(s), shredded (for garnish)Recipe
1. Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer and cook until bottoms are browned, about 2 minutes. Flip and cook until bottoms are browned and scallops are just cooked through, about 2 to 3 minutes more; remove to a plate.
2. Heat remaining teaspoon of oil in same skillet. Add onions and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onions are almost tender, about 2 minutes.
3. Stir in ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in carrots, bean sprouts and any juices that have accumulated on scallop plate; stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice.
4. To serve, spoon 1/2 cup of vegetable mixture onto each of 4 plates. Top each with 5 scallops. Garnish with remaining scallion and carrot.
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