Scallops With Ginger And Shallots Recipe

Recipe By Slurrp

Scallops with ginger and shallots is a delicious and elegant seafood dish. The scallops are seared to perfection and then served with a flavorful sauce made from ginger, shallots, soy sauce, and rice vinegar. The dish is garnished with fresh cilantro and served over a bed of steamed rice or noodles. The combination of the tender scallops and the aromatic sauce creates a dish that is both light and full of flavor.

4.2
13 Rating -
Rate
15minstotal
10minsPrep
5minsCook
15m.total
10m.Prep
5m.Cook
Scallops With Ginger And Shallots
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ingredients serve

Ingredients for Scallops With Ginger And Shallots Recipe

  • 6 Large Scallops
  • As required Salt And Pepper, To Taste
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Minced Ginger
  • 1 Shallots, Thinly Sliced
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1/2 teaspoon Sugar
  • as per your need Fresh Cilantro, For Garnish
  • as needed Steamed Rice Or Noodles, For Serving

Directions: Scallops With Ginger And Shallots Recipe

Cooking Directions

  • STEP 1.Pat the scallops dry with a paper towel and season with salt and pepper.
  • STEP 2.Heat a large skillet over medium-high heat and add the scallops. Cook for 2-3 minutes on each side until golden brown.
  • STEP 3.Remove the scallops from the skillet and set aside. In the same skillet, add the ginger and shallots. Cook for 2-3 minutes until fragrant.
  • STEP 4.Add the soy sauce, rice vinegar, and sugar to the skillet. Stir to combine and bring to a simmer.
  • STEP 5.Return the scallops to the skillet and cook for an additional 2-3 minutes until heated through.
  • STEP 6.Serve the scallops with the sauce over a bed of steamed rice or noodles. Garnish with fresh cilantro.

Cooking Tips

  • Make sure to pat the scallops dry before cooking to ensure a nice sear.
  • Be careful not to overcook the scallops, as they can become tough and rubbery.
  • Feel free to adjust the amount of ginger and shallots to suit your taste.

Storage and Serving

  • Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the scallops gently in a skillet over low heat to avoid overcooking.
  • Serve the scallops with steamed rice or noodles for a complete meal.
Nutrition
value
222
calories per serving
14 g Fat2 g Protein22 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    2g
  • Carbs
    22g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    22g
  • Protein
    2g
  • Fiber
    < 1g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    1mg
  • Vitamin A
    23mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    9mg
  • Manganese
    < 1mg
  • Phosphorus
    36mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp