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Scallop Stir-Fry with Noodles

Alixandra Lange

"This yummy recipe is an all-time favorite. It'll leave dinner guests begging for more."
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Ingredients

47 m servings 370 cals
Original recipe yields 4 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove skillet from heat, cover, and let sit until flavors combine, about 2 minutes.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 370 calories; 20 g fat; 20.4 g carbohydrates; 24.5 g protein; 52 mg cholesterol; 544 mg sodium. Full nutrition

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Reviews

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I did make 2 changes in this recipe but they were changes to suit our taste/budget. The first change is that I used bay scallops in place of the sea scallops. We like them both equally however t...