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Scallop Stir-Fry with Noodles Recipe

Recipe by: Alixandra Lange

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

Directions

1Heat 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.
2Combine 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.
3Pour garlic sauce over scallops in the skillet. Add broccoli. Reduce heat to medium-low, cover, and let steam until broccoli softens, about 7 minutes.
4Bring 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.
5Remove skillet from heat, cover, and let sit until flavors combine, about 2 minutes.

Footnotes

Ingredients

1/4 cup olive oil
salt and ground black pepper to taste
1 pound fresh sea scallops
1/2 cup chicken broth
1/4 cup white wine
1/4 cup lemon juice
2 teaspoons minced garlic
1 1/2 teaspoons butter
1 teaspoon capers
1/2 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

Amount per serving ( 5 total)

Based on a 2,000 calorie diet

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