How to Cook Scallops with Stir-Fried Vegetables

For the healthier side on a rainy day, I tried cooking this easy scallop recipe for the first time, which gives a bit of Japanese Steakhouse taste at home. To sum it up, this dish can be served for any special dinner occasion. You can also toast to end the workday by serving this dish that is perfectly sized for two.

Ingredients

• 4 teaspoons of olive oil (to be divided)
• 1 1/2 pounds of bay scallops
• 1 medium onion to be sliced thinly
• 7 ounces fresh shitake mushrooms (retain only the caps)
• 1/2 tablespoon freshly grated ginger
• 2 cloves minced garlic
• 1 cup shredded carrots
• 1 cup mung bean sprouts
• 2 tablespoons low sodium soy sauce
• 2 tablespoons fresh lemon juice
• 1 small bunch scallion (for garnishing)

Instructions

1. Dry the bay scallops with a paper towel so that it will be easier to sear. Set aside
2. Cut the onion into half and slice them thinly.
3. Remove the mushroom stems and discard them away. Slice the caps.
4. Mince 2 cloves garlic.
5. Shred 1 cup of carrots.
6. Slice the scallions for garnishing
7. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. 
   
   
   
8. Add onions and stir fry it untill it turns slightly brown about 3 minutes.
9. Add mushroom caps to the onions and cook them for an additional 2 minutes till almost tender. 
   
   
   
10. Add ginger and garlic and cook about 1 minute. 
    
    
11. Add shredded carrots and bean sprouts for another 2 minutes for them to soften.
12. Remove the vegetables, add the soya sauce and lemon juice.
13. While the vegetables are still cooking, heat another 2 teaspoons of olive oil in a small skillet over medium-high heat. Cook the scallops in a single layer about 2 to 3 minutes (for each side) till they are nicely browned.
14. Place the scallops on a plate to rest while vegetables are still cooking.
15. Add scallops on top of the vegetables and garnish the dish with scallions.