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Savory Scallop Stir-Fry With Cucumber Ribbon Salad

Savory Scallop Stir-Fry With Cucumber Ribbon Salad
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

-- Prepare cucumber salad - 10 minutes

-- Prepare stir-fry and serve - 15 minutes

Savory Scallop Stir-Fry


1 1/2 cups water

2 tablespoons sesame oil

1 tablespoon roasted garlic

1 lb steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)

2 cups instant rice

1 1/2 lb Patagonian scallops (thawed/drained)

1/2 cup sesame/ginger no-sodium marinade

1 tablespoon cilantro herb paste


-- Bring water to boil for rice.


1. Preheat wok or large sauté pan 2-3 minutes on high.

2. Place oil and garlic in pan (pan should sizzle). Add vegetables; stir-fry 3-4 minutes or until vegetables are crisp-tender.

3. Stir rice into boiling water; cover, remove from heat, and set aside.

4. Move vegetables to outer edge of pan. Add scallops to center of pan and stir-fry 2-3 minutes. Stir vegetables, marinade, and herb paste into scallops; cook 1-2 more minutes, stirring continuously, or until hot. Serve over rice.

Cucumber Ribbon Salad


3-4 fresh green onions, thinly sliced

1/4 cup refrigerated ginger salad dressing

1 tablespoon sugar

2 tablespoons rice vinegar

1 large cucumber


-- Slice green onions.


1. Combine all ingredients (except cucumber) in medium bowl.

2. Peel cucumber; cut into 3- to 4-inch long sections. Cut thin lengthwise strips of cucumber into bowl, using vegetable peeler. (Peel until reaching core with seeds; discard core.)

3. Toss to coat; chill until ready to serve.

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Savory Scallop Stir-Fry With Cucumber Ribbon Salad

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Savory Scallop Stir-Fry

CALORIES (per 1/4 recipe) 540kcal; FAT 9g; CHOL 70mg; SODIUM 1240mg; CARB 71g; FIBER 2g; PROTEIN 40g; VIT A 15%; VIT C 160%; CALC 4%; IRON 30%

Cucumber Ribbon Salad

CALORIES (per 1/4 recipe) 60kcal; FAT 4g; CHOL 0mg; SODIUM 310mg; CARB 6g; FIBER 1g; PROTEIN 1g; VIT A 4%; VIT C 6%; CALC 2%; IRON 2%

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