I must say, there’s something about the kitchen that feels like magic. If you’ve ever cooked a meal, you know that it’s not just about following a recipe. It’s more than that. Cooking is an art form where you take raw ingredients and turn them into something vibrant and delicious. Today, I’m excited to share with you my Vietnamese Stir-Fried Scallops Recipe – a dish that combines traditional Vietnamese flavors with fresh sea scallops. It’s easy to make and bursting with flavors that will tantalize your taste buds.
Picture this: juicy scallops seared to perfection in a frying pan over high heat with aromatic garlic and ginger from the garlic clove, then tossed with snow peas, carrots, asparagus, and broccoli. The whole dish elevated with tangy lime juice and umami fish sauce. You’ll never look at stir-fry the same way again after tasting these Vietnamese-style scallops.
This recipe is perfect for seafood lovers who are looking for a new twist on their favorite protein, or for anyone venturing into Vietnamese cuisine for the first time. Whether you’re looking for an easy weeknight dinner or want to impress your guests with a dish that looks and tastes like it came straight from a restaurant, this Vietnamese Stir-Fried Scallops Recipe is precisely what you need.
So why not grab your apron and learn how to create this vibrant dish? Trust me; once you’ve tasted it, you’ll want to make it over and over again. So buckle up and join me on this culinary journey.
Why You’ll Love This Recipe
This Vietnamese Stir-Fried Scallops recipe is unlike anything you’ve tried before! Imagine succulent scallops seared to perfection and stir-fried with a variety of delicious veggies such as snow peas, lemongrass, broccoli, asparagus, and shrimp. The flavors in this dish are balanced beautifully with aromatic herbs like basil and cilantro paired with a tangy lime juice and the savory blend of soy sauce and fish sauce. The ingredients work together to create a unique taste that will leave your taste buds yearning for more.
Moreover, this easy Vietnamese-style scallops recipe comes together in a jiffy. All you need is a frying pan or wok and you’re ready to cook up some magic. You can even make it ahead of time and reheat when ready to serve. Plus, if you’re looking for healthy meals, scallops happen to be an excellent source of protein, low in calories and high in omega-3 fatty acids.
So whether you’re looking to add new dishes to your repertoire or simply love seafood stir-fries, this Vietnamese stir-fried scallops recipe is guaranteed to satisfy. It’s a refreshing change from the usual grilled scallops or fried shrimp, a dish that’s sure to elevate your dinner game. So go ahead, give it a try and prepare to fall in love with this twist on an Asian classic!
Here are the ingredients you will need to make this delicious Vietnamese Stir-Fried Scallops recipe:
For The Scallops:
- 1 lb (450 g) of sea scallops
- 2 garlic cloves, finely minced
- 1 tbsp (15 mL) of fish sauce
- 1 tbsp (15 mL) of soy sauce
- 1 tsp (5 mL) of sugar
- Juice of 1 lime
For The Sauce:
- 1/4 cup (60 mL) of coconut milk
- 2 tbsp (30 mL) of fish sauce
- Juice of 2 limes
- 1 tsp (5 mL) of sugar
For The Stir-Fry:
- 2 tbsp (30 mL) of cooking oil – canola or vegetable oil works well
- 2 garlic cloves, finely minced
- 2 green onions, chopped into small pieces
- 1 carrot, peeled and julienned
- 1/4 cup (60 mL) of roasted peanuts, chopped
- A handful of cilantro leaves, chopped
These ingredients are easy to find in a local grocery store, and they work together to create the perfect balance of sweet, sour, salty and spicy flavors. You can also add other seafood such as shrimp or bay scallops, mixed vegetables like broccoli, snow peas or asparagus to explore more flavors notes.
The Recipe How-To
Step 1: Prepare the Scallops
First, prepare the scallops. Rinse them under cold water and pat them dry with paper towels. Season with salt and set aside.
Step 2: Make the Sauce
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of lime juice, and 1 teaspoon of fish sauce. Set aside.
Step 3: Stir-Fry the Vegetables
Heat 1 tablespoon of cooking oil in a large frying pan over high heat. Add 1 garlic clove, minced, and 1 small carrot, peeled and julienned. Stir-fry for about 30 seconds or until fragrant. Then add 4 green onions, cut into 1-inch pieces, and stir-fry for another minute.
Step 4: Stir-Fry the Scallops
Move the vegetables to one side of the pan and add another 1 tablespoon of oil to the empty space. When hot, add the scallops in one layer and sear for about a minute or until they develop a nice crust. Flip to sear on the other side for another minute.
Step 5: Combine Everything Together
Once the scallops are cooked through, mix them with the vegetables. Pour in the sauce you made earlier and stir everything well to combine.
Step 6: Garnish and Serve
Garnish your Vietnamese stir-fried scallops with fresh cilantro leaves and roasted peanuts before serving.
Enjoy your restaurant-quality dish at home!
Substitutions and Variations
If you’re looking to switch things up a bit, there are plenty of substitutions and variations to try with this Vietnamese stir-fried scallops recipe. Here are a few ideas to get you started:
– Vegetables: Don’t have carrots on hand? No problem! You can substitute them with other vegetables such as snow peas, lemongrass, broccoli, asparagus or even noodles. Just be sure to cook them thoroughly before mixing them in with the stir-fry.
– Seafood: While this recipe calls for sea scallops specifically, feel free to mix things up and use bay scallops or even shrimp if that’s your preference. Fried shrimp is especially delicious when mixed with these flavors.
– Sauces: Instead of making both of the sauces listed in the ingredient list, you could mix things up and use only one sauce. The easiest thing is just to rely on soy sauce alone rather than the fish sauce or XO Sauce.
– Herbs: Add basil or other herbs like mint or thyme according to your taste preferences.
No matter what substitutions or variations you make to this recipe, experiment and be creative with it. You never know what new delicious combination you may come up with!
Serving and Pairing
Now that you’ve cooked up a tasty batch of Vietnamese stir-fried scallops, it’s time to think about how you want to serve and pair this delicious dish. This vibrant and flavorful seafood stir fry can be served with a variety of different side dishes or main courses to create a complete meal.
One classic pairing for this dish is rice, either white or brown. The fluffy texture and neutral flavor of rice helps to balance out the salty and tangy flavors of the scallops. You could also try serving this dish with noodles or even fried rice for a hearty and satisfying meal.
If you’re feeling adventurous, consider adding some mixed vegetables to your plate. Snow peas, lemongrass, broccoli, asparagus, and green onion all pair well with the flavors of Vietnamese-style scallops. These vegetables add some extra crunch and vibrancy to your meal.
If you are looking for additional protein in your meal, you could pair this recipe with grilled scallops or shrimp. The marriage of these seafood delicacies is always a good one- complementing one another’s taste perfectly.
Finally, finishing this dish off with fresh cilantro or basil for a final flourish of freshness and fragrance would be a great way to spice up the dish.
Whatever you choose to serve with your Vietnamese stir-fried scallops, make sure to get creative and have fun with your meal! This recipe offers endless possibilities for customization and experimentation.
Make-Ahead, Storing and Reheating
As a chef, I know how important it is to plan ahead and prepare in advance. The good news is that this Vietnamese Stir-Fried Scallops Recipe can be made ahead of time and stored for later consumption. If you are planning to cook large batches for parties or gatherings, this section will guide you on how to store and reheat them perfectly.
To make-ahead, I recommend cooking the scallops according to the recipe instructions and storing them separately from the sauce. This way, the scallops will retain their texture and will not become soggy. You can store them in an airtight container for up to 3 days in the refrigerator.
When it comes to reheating, it’s important to heat them up slowly to keep the texture of the scallops. If you are reheating from chilled, I recommend heating them up on a low heat in a non-stick pan. Adding a splash of water or coconut milk can also help keep them moist. Stir occasionally until the scallops are heated through.
If you have leftover sauce, you can store them separately from the scallops in an airtight container in the fridge for up to 5 days. Before serving again, remember to give it a good stir as some ingredients may settle.
In summary, this recipe can be easily stored and reheated without losing its flavor and texture if stored properly. Follow these simple tips, so there won’t be any waste and ensure every meal is just as delicious as the first time around.
Tips for Perfect Results
As a chef, I have learned some helpful tips for perfecting this Vietnamese Stir-Fried Scallops Recipe. Here are a few suggestions.
Firstly, ensure your frying pan is hot enough before cooking the scallops. This recipe requires cooking at high heat, and if the pan is not heated correctly, the scallops will stick to the pan and create a rubbery texture instead of a crispy, seared crust.
Secondly, do not overcook the scallops. Overcooking them can cause them to turn tough and chewy. Instead, cook them briefly until they are no longer translucent and have developed a golden-brown crust.
Thirdly, be generous with the seasoning. This recipe calls for soy sauce, fish sauce, sugar, and lime juice to add depth of flavor to the dish. Don’t hold back when it comes to seasoning! Taste as you go and adjust accordingly.
Fourthly, try using coconut milk instead of regular cooking oil when frying your scallops for extra flavor. Coconut milk adds creaminess to the dish and pairs well with seafood.
Lastly, make sure you choose high-quality scallops for this recipe. Fresh sea scallops are best for this dish as they have a sweet, delicate flavor that compliments the vibrant flavors of Vietnamese cuisine.
By following these tips, you are sure to master this Vietnamese-style scallops recipe and impress your friends and family with your delicious cooking skills.
In conclusion, the Vietnamese Stir-Fried Scallops recipe is a delicious and easy-to-make dish that is perfect for anyone looking to add some variety to their meals. The combination of the fresh scallops, vegetables, and flavorful sauces make it a perfect choice for dinner parties or weeknight meals. With the right ingredients, equipment, and technique, you can create this dish in no time.
So if you’re feeling adventurous and want to explore new flavors and cuisines, I highly recommend giving this recipe a try. It’s bursting with flavors that are sure to excite your taste buds and impress your guests. Plus, with so many variations and substitutions available, you can make it your own and tailor it to your personal preferences.
So what are you waiting for? Head to the store to grab the necessary ingredients and start cooking! I guarantee this recipe will become a staple in your recipe collection, and who knows – it may even inspire you to try out more Vietnamese and Asian cuisine in the future.
Vietnamese Stir-Fried Scallops Recipe
- 1 cup coconut milk
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon chili paste (to taste)
- 6 ounces rice vermicelli
- 1 1/2 lbs medium scallops
- 1/4 cup peanut oil
- 4 green onions, white part only, thinly sliced on the diagonal (set aside green parts for garnish)
- 2 carrots, thinly julienned
- 1 garlic clove, chopped
- 1 tablespoon toasted sesame oil
- 1/2 cup roasted peanuts
- 1/4 cup cilantro
- Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
- Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
- Pat the scallops dry with paper towels.
- Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
- In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
- Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.
Add Your Own Notes
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