Scallops with Winter Vegetable Stir Fry

Scallops with Winter Vegetable Stir Fry

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Servings: 4
Calories: 157


  • 1 tbsp soy sauce
  • 3 tbsps vegetable oil
  • 1/2 inch 1 cm piece root ginger, peeled and grated
  • 10 scallops sliced in half widthways
  • 3 carrots peeled and cut into matchsticks
  • 8 oz Savoy cabbage
  • 4 spring onions trimmed, cut into strips


  • Mix together the soy sauce, 1 tbsp of the oil and the root ginger, add the scallops and leave to marinate for 1 hour.
  • Heat rest of oil in a wok or frying pan, until almost smoking.
  • Add the carrots and stir fry over a high heat for 1 minute.
  • Add the scallops with marinade and cook for a further 2 minutes.
  • Then add cabbage and onions and fry for a minute. Serve immediately with boiled rice.
Calories: 157 kcal
Carbohydrates: 10 g
Protein: 7 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 9 mg
Sodium: 448 mg
Potassium: 396 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 8331 IU
Vitamin C: 23 mg
Calcium: 47 mg
Iron: 1 mg
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