Scallop Stir-Fry with Noodles recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- ¼ cup olive oil salt and ground black pepper to taste 1 pound fresh sea scallops ½ cup chicken broth ¼ cup white wine ¼ cup lemon juice 2 teaspoons minced garlic 1 ½ teaspoons butter 1 teaspoon capers ½ pound broccoli florets 2 cups water 1 (3 ounce) package instant ramen noodles (such as Nissin® Top Ramen®), seasoning packet discarded 1 tablespoon cornstarch
Nutrition Info
- 369.6 caloriescarbohydrate: 20.4 gcholesterol: 51.6 mgfat: 20 gfiber: 1.6 gprotein: 24.5 gsaturatedFat: 4.7 gservingSize: -sodium: 544.2 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Scallop Stir-Fry with Noodles
Directions
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Heat olive oil, salt, and black pepper in a skillet over medium heat. Cook scallops in hot oil just until opaque in the center, about 3 minutes.
Combine chicken broth, wine, and lemon juice in a saucepan. Bring to a boil, cook until reduced by half, about 5 minutes. Add garlic, butter, and capers, simmer until garlic sauce is fragrant, about 2 minutes.
Pour garlic sauce over scallops in the skillet. Add broccoli. Reduce heat to medium-low, cover, and let steam until broccoli softens, about 7 minutes.
Bring 2 cups of water to boil in a saucepan. Add ramen noodles and cook until soft, about 3 minutes. Drain noodles, stir into scallops. Add cornstarch, mixing well to make sure there are no lumps.
Remove skillet from heat, cover, and let sit until flavors combine, about 2 minutes.