Dinner - Scallops and fried rice recipe

Author: Terry Lacasse

Sweet swimming scallops, ginger and soy elevate humble fried rice to guest worthy status. It's not just the fresh bay scallops that make it a treat for seafood lovers, it's the XO sauce (and of course, the crispy garlic chips) that brings this scallop fried rice to another level.

Scallop Fried Rice
Scallop Fried Rice
Scallop Fried Rice with XO Sauce and Crispy Garlic
Scallop Fried Rice
What is a good pairing with scallops?
What does soaking scallops in milk do?
How long should scallops be cooked?
Can you fry scallops?

Scallop Fried Rice

Use leftover rice and frozen veggies to make this super quick scallop and rice dinner.
Provided by: lisa
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian,Seafood
Number of ingredients: 10

Ingredients:

1 tablespoon olive oil
16 ounces small bay scallops, patted dry
salt and pepper
3 cups cooked rice (chilled)
2 cloves garlic, minced
2 cups frozen mixed vegetables
2 large eggs, lightly beaten
2 tablespoons soy sauce
1 green onion, chopped
2 teaspoons sesame oil

Nutrition:

How to cook:

Heat the olive oil in a large non stick frying pan or wok on medium high heat. Season the scallops with salt and pepper and add them to the pan. Cook for a minute so they start to brown and juices are released. Turn them once and cook for a minute on the other side. Remove them from the pan and keep on a plate.
Add the frozen veggies, cooked rice and garlic to the pan. Saute on medium heat for about 5 minutes or until veggies are tender.
Push veggies and rice to one side of the pan and add eggs. Cook for 3 minutes and stir well so that the eggs get well scambled. Cook for another minutes or until eggs are cooked through. Mix the eggs in with the rice mixture.
Add soy sauce, green onion and sesame oil. Mix together until all is heated through. Push rice to one side of the pan then add scallops to the other side. Cook for another minute until scallops are fully cooked and browned but make sure not to overcook them.
Remove from the heat and season with more salt and pepper if necessary. Serve the scallops mixed in or on top of the rice.

Notes: 30 Mins Scallops Rice Recipe in a Rice Cooker, Who knew you can cook scallops and meat in a rice cooker? This hearty, one-pot Scallops Duration: 1:51

Tags:

fried rice with xo sauce and crispy garlic scallops and fried rice recipe scallop fried rice with xo sauce and crispy garlic

Scallop Fried Rice / EASY FRIED RICE RECIPE / Chinese-style fried

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Scallop Fried Rice

This Scallop Fried Rice is very quick and easy to make for daily meals. It is also great for special occasions.
Provided by: Sophie
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 3 servings
Cuisine: Asian Fusion,Vietnamese
Number of ingredients: 11

Ingredients:

4 oz medium scallops, pat dry ((about 10 medium sea scallops))
cooking oil
2 large eggs, beaten
1 1/2 tablespoons diced yellow onions
1/2 tablespoon minced garlic
1 1/2 cups day-old, refrigerated cooked rice ((about 7.5 oz or 210g))
1/4 teaspoon salt
1/4 teaspoon fish sauce
1 teaspoon soy sauce
2 tablespoons chopped scallions
black pepper

Nutrition:

How to cook:

Slice scallops in half horizontally into ⅓ inch pieces. Sprinkle a small pinch of salt and pepper over the scallops.
Place a heavy bottomed pan over medium heat and let it heat up until very hot. Increase the heat to medium-high to high heat, and then add some cooking oil to coat the pan. Once the oil is hot, add scallop slices and sear (or sauté) very briefly, about 15-20 seconds each side. Transfer to a clean plate.
You can use the same pan or use a clean pan instead. Place over medium heat and add about 1 teaspoon of oil. Add the beatened eggs, swirl and scramble briefly and remove from the heat while the eggs are still soft and a little runny. Transfer to a clean plate.
Heat some more oil in the pan, and then add diced onions. Stir and cook until fragant, then add minced garlic. Stir for several seconds until fragrant, then add rice. Stir and toss constantly to break up the rice for about a minute.
Sprinkle the remaining salt over rice and stir well for 30 seconds. Add fish sauce and soy sauce, and continue to stir and toss constantly for a couple minutes. Adjust the seasonings to taste.
Add scrambled eggs to the pan, break up the eggs into small bits and toss quickly with the rice for a few seconds. Then add seared scallops and stir for about 30 seconds to distribute the scallop slices and let the flavors fuse.
Stir in chopped scallions and black pepper. Transfer to serving plates and serve right away.

Notes: Scallop Fried Rice, Scallop Fried Rice · 1 lb scallops · ½ tsp cornstarch · ¼ tsp salt · ¼ tsp white pepper · 6 tbsp vegetable oil · 4 egg whites, lightly beaten with a

Scallop Fried Rice with XO Sauce and Crispy Garlic

This Scallop fried rice will blow your mind. It's not just the fresh bay scallops that make it a treat for seafood lovers, it's the XO sauce (and of course, the crispy garlic chips) that brings this scallop fried rice to another level.
Provided by: Bill
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 12

Ingredients:

4 cups cooked rice ((cooled))
3 tablespoons oil ((divided))
1 pound Bay Scallops or Sea Scallops ((450g, rinsed and patted dry))
4 large eggs
1 teaspoon Shaoxing wine
1 teaspoon salt
4 cloves garlic ((thinly sliced))
1 medium onion ((diced))
3 tablespoons scallop XO Sauce
Salt ((to taste))
1/8 teaspoon ground white pepper
1 scallion ((chopped))

Nutrition:

How to cook:

It's generally best to prepare the rice the day before, although you can also do it the same day. The best way to do this is to follow the directions on your rice cooker and use a little bit less water so the rice comes out just slightly drier than usual. Let the rice cool uncovered and use a fork to break it up and fluff it. You can also refrigerate it the night before and when you're ready to use it the next day, rinse your hands in water and carefully break up the clumps of rice. The water should prevent or minimize the rice sticking to your hands.
Heat your wok until it just begins to smoke and add 1 tablespoon oil. Throw in the scallops and sear (without moving them) 60 seconds until they get some good color. Toss them around until they're just opaque and set aside on a plate. Beat the eggs with shaoxing wine and salt and set aside.
Wash and dry your wok and heat it over low heat, with 2 tablespoons oil. Add the garlic and spread it around evenly. Let the garlic fry very slowly until they just turn golden. If it goes brown, it's already burned and bitter, so keep a constant watch on it! It should take about 5 minutes for the garlic to get crispy and just start to turn light golden. When they are ready, transfer the crispy garlic to a paper towel to drain and set aside.
Leave the infused oil from the garlic in the wok, and raise the heat to medium high. Add the diced onions and stir-fry until translucent. Add in the rice to the onion mixture, and then pour the egg mixture evenly over all the rice. Immediately begin stirring constantly in a scoop and lift motion. This will leave all your rice coated in a thin layer of scrambled egg. After about 90 seconds of stirring, mix in the XO sauce. Season with salt and pepper to taste, and then add in the scallops and scallion. Toss for 30 seconds and serve with the fried garlic sprinkled over the top!

Notes: Scallop Fried Rice with XO Sauce and Crispy Garlic, Seafood. 450 g 1 pound bay scallops or sea scallops. 3 tbsp Scallop xo sauce · Produce. 4 cloves Garlic. 1 Onion, medium · Refrigerated. 4 Eggs, large · Pasta &

Scallop Fried Rice

Sweet swimming scallops, ginger and soy elevate humble fried rice to guest worthy status. A simple one pan meal that's done in 30 minutes. This serves 2 main courses or 4 as a side dish.
Provided by: Sabrina Currie
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 13

Ingredients:

3 tbsp Butter
2 c Cooked and cooled rice (Long grain rice such as jasmine rice)
1/2 c Onion, diced
1/2 c Carrot, diced or slivered
3 Eggs
1.5 lb Swimming Scallops, frozen in shell ((approx 4 cups))
Salt and Pepper to taste
1 tbsp Soy Sauce
3 tbsp Chicken Stock
1 clove Garlic, crushed (or 1/2 tsp dry powdered garlic)
1 tsp Ginger, fresh grated (or 1/2 tsp dry powdered ginger)
1/2 c Tomato, diced
3/4 c Green Onions (aka scallions)

Nutrition:

How to cook:

Use a large wok or the largest frying pan you have. (More surface area will help keep your rice from getting soggy.) Heat your butter on high until bubbling, then dump your cold rice in and stir to coat the grains in butter. Keep the heat on high and let your rice start to crisp a little. Don't stir too often because you want to achieve crisp bits.
Once your rice is starting to get a few crispy bits (about 5 minutes), turn heat to medium, add in carrot and onion and stir occasionally. Cook 5 more minutes. Meanwhile crack and beat eggs in a bowl for the next step.
Next, pour the beaten eggs over and quickly stir to coat the rice.
Finally, add all the scallops, toss and flatten gently with your spatula once evenly distributed through the rice. Pour the soy mixture over, turn heat back up to high and let cook until scallops are open, approximately 5 minutes.
Once scallops are open, this fried rice is done. Serve immediately garnishing with fresh scallions if desired.

Notes: Scallop Fried Rice - West Coast Kitchen Garden, Ingredients · 3 tablespoon Butter · 2 c Cooked and cooled rice Long grain rice such as jasmine rice · ½ c Onion, diced · ½ c Carrot, diced or slivered · · ·