Shrimp and Scallop Stir-Fry

By zhanghengshuo

4 Person

25 Minutes

0 Calories

I would suggest that you be sure that the shrimp and scallops are approximately the same sizes, as would be the case with sea scallops. If you use bay scallops, would recommend at the beginning adding the shrimp to the skillet and cook for 1-1/2 minutes, and then add the scallops for the last 30 seconds, as they will continue to cook later. Just follow the timing as listed in the recipe, and you’ll be golden! Bottom line, the shrimp, baby Bella mushrooms, onions, and asparagus were cooked perfectly. Just get everything ready because this impressive dinner comes together quickly, as with any stir fry, and has a lovely presentation. I can buy shrimp fairly inexpensively the majority of the time, so I can see making this with only shrimp and not worrying about the size of the scallops. Simple Easter dinner served with lemon jasmine rice, sliced tomatoes with a balsamic vinaigrette, a hot baguette, and a wedge of fresh lemon.

Ingredients

3 tbsp. Lemon juice
1/2 tsp. Ground black pepper
1/2 tsp. Salt
2 cloves Garlic, minced
1 tbsp. Dried parsley
1/2 pound Raw scallops
1/2 pound Medium raw shrimp, peeled and deveined
1 Small onion, sliced
2 cups Sliced fresh mushrooms
1 pound Fresh asparagus, cut into 2-inch pieces
2 tbsp. Butter, divided

Method

01

Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
02

Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

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Shrimp and Scallop Stir-Fry

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Cook Time 25 Mins
Total Time 25 Mins

02 Ingredients

3 tbsp. Lemon juice

1/2 tsp. Ground black pepper

1/2 tsp. Salt

2 cloves Garlic, minced

1 tbsp. Dried parsley

1/2 pound Raw scallops

1/2 pound Medium raw shrimp, peeled and deveined

1 Small onion, sliced

2 cups Sliced fresh mushrooms

1 pound Fresh asparagus, cut into 2-inch pieces

2 tbsp. Butter, divided

03 Method

Step 1

Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.

Step 2

Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

04 Author